Martin Yan's Chinese Ginger Sesame Stuffing

Servings: 6

Prep Time: 20 min

Cook Time: 45 min


1/4 pound; ground pork

2 teaspoons; soy sauce

4 teaspoons; dry sherry, divided

2 teaspoons; vegetable oil

1 teaspoon; minced garlic

1 teaspoon; minced ginger

8 green onions; sliced (approx. 1 cup)

1 8-ounce; can water chestnuts, sliced (1 cup)

1 1/2 cups; broth or water

3 tablespoons; hoisin sauce

3/4 teaspoon; sesame oil

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


  1. Mix the ground pork with soy sauce and 1 teaspoon of the sherry. Set aside for 15 minutes.
  2. Heat wok on high. Add vegetable oil and swirl to coat sides.
  3. Add garlic and ginger and cook until fragrant, about 5 seconds. Add pork and stir-fry until pork is no longer pink, about 2 minutes. Add green onions, and stir-fry for 1 minute. Add water chestnuts and stir-fry for 30 seconds. Remove from heat.
  4. Mix together remaining 3 teaspoons sherry, broth, hoisin sauce, and sesame oil.
  5. Add stuffing mix tossing gently until well moistened. Stuff poultry as usual.
  6. To prepare as a casserole, place stuffing in a greased baking dish, and bake on middle rack of preheated 350°F oven for 45 minutes until internal temperature reaches 165°F.