Chinese Shiitake Mushroom Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


2 tablespoons; vegetable oil

1 Chinese sausage, thinly sliced, or 1/2 cup cooked and crumbled bacon (about 8 ounces uncooked)

1 tablespoon; minced fresh ginger

1/3 cup; thinly sliced carrots

1/3 cup; sliced water chestnuts

1/2 cup; sliced fresh shiitake mushrooms

4 green onions, sliced

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

3 tablespoons; oyster sauce

2 teaspoons; sesame oil

1/2 teaspoon; freshly ground white pepper

1 1/2 - 2 cups; water or chicken broth


  • Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set.
  • Heat a wok or large skillet over high heat. Carefully add the vegetable oil, swirling to coat the sides. Add the chinese sausage or bacon and the ginger, and stir-fry until fragrant, about 30 seconds. Add the carrots, water chestnuts, mushrooms, and green onions, and stir-fry for 2 minutes. Remove the wok from the heat.
  • Add the stuffing mix, oyster sauce, sesame oil, and pepper to the wok, and stir to combine. Stir in just enough water or broth to moisten.
  • Transfer the stuffing to the prepared dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.