Name: Kimchi Stuffing
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 pound day-old crusty bread , torn or cut into 1/2-inch cubes -; 1 1/2 cups chicken broth -; 1 cup (2 sticks) unsalted butter, melted -; 2 cups Quick Kimchi or store-bought kimchi (including juices), chopped -; 2 medium yellow onions, small diced -; 4 stalks celery, small diced -; 1 cup English or black walnuts, rough chopped -; 4 cloves garlic, minced -; 1/2 cup fresh parsley leaves, chopped -; 1/4 cup fresh sage leaves, chopped -; 2 tablespoons fresh rosemary, finely chopped -; 2 tablespoons fresh thyme leaves -; 1/2 teaspoon freshly ground black pepper -; 1 tablespoon extra virgin olive oil -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kimchi Stuffing

1. 1 pound day-old crusty bread , torn or cut into 1/2-inch cubes -

2. 1 1/2 cups chicken broth -

3. 1 cup (2 sticks) unsalted butter, melted -

4. 2 cups Quick Kimchi or store-bought kimchi (including juices), chopped -

5. 2 medium yellow onions, small diced -

6. 4 stalks celery, small diced -

7. 1 cup English or black walnuts, rough chopped -

8. 4 cloves garlic, minced -

9. 1/2 cup fresh parsley leaves, chopped -

10. 1/4 cup fresh sage leaves, chopped -

11. 2 tablespoons fresh rosemary, finely chopped -

12. 2 tablespoons fresh thyme leaves -

13. 1/2 teaspoon freshly ground black pepper -

14. 1 tablespoon extra virgin olive oil -

How to cook deliciously - Kimchi Stuffing

1. Stage

Preheat the oven: Preheat the oven to 350°F.

2. Stage

Combine ingredients: Add the bread into a large bowl. Pour the chicken broth and butter over the top. Then, add the kimchi (including the juices), onion, celery, walnuts, garlic, parsley, sage, rosemary, thyme, and black pepper. Using gloved hands or a wooden spoon, combine all ingredients until loosely tossed.

3. Stage

Transfer stuffing to pan and drizzle with olive oil: Transfer the stuffing from the bowl into the 9x13-inch pan. Do not press—let the stuffing pile high and have some air pockets for good crisping. (If you want to make this a day ahead, this is the point where you’d put the pan in the fridge to bake the next day.) Drizzle olive oil on top and cover with aluminum foil.

4. Stage

Bake stuffing: Bake the stuffing for 40 minutes. Uncover and bake an additional 20 to 25 minutes, until the top is lightly browned (Bake a bit longer if you like your stuffing crisper and more toasted).

5. Stage

Serve: Serve fresh out of the oven or slightly cooled as a side dish to your turkey or roast.