Chinese-Ginger-Sesame Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


4 ounces; ground pork

2 teaspoons; soy sauce

4 teaspoons; dry sherry, divided

2 teaspoons; vegetable oil

1 teaspoon; minced garlic

1 teaspoon; minced fresh ginger

1 cup; sliced green onions

1 cup; sliced water chestnuts

1 1/2 cups; chicken broth or water

3 tablespoons; hoisin sauce

3/4 teaspoon; sesame oil

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


  • Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
  • Place the ground pork in a small bowl and mix in the soy sauce and 1 teaspoon of the sherry. Set aside for 15 minutes.
  • Heat a wok or large skillet over high heat. Add the oil, swirling to coat the sides. Add the garlic and ginger and cook for about 5 seconds. Add the pork and stir-fry for 2 minutes, or until the pork is no longer pink. Add the green onions and stir-fry for 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Remove from the heat.
  • Combine the remaining 3 teaspoons of sherry and the broth or water, hoisin sauce, and sesame oil in a small bowl. Add it to the contents of the wok, and stir to combine. Then add the stuffing mix, tossing gently until well moistened.
  • 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.