Chinese-Sausage Stuffing

October 22, 2019
3 Ratings
Photo by Rocky Luten. Food Stylist: Yossy Arefi. Prop Stylist: Brooke Deonarine.
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 6 to 8
Author Notes

This recipe takes some traditional stuffing ingredients (sourdough bread, onion, celery, stock) and combines them with Chinese sausage, ginger, and scallion. The result is a wonderful mashup of flavors. This recipe is nostalgic for me, as I grew up in New York and my father loved getting Chinese sausage from Chinatown; the flavor and texture of this stuffing is reminiscent of those memories. Chinese sausage is the perfect combination of salty, sweet, and fatty; if you're concerned about finding it, try ordering it online from —Josh Cohen

What You'll Need
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Chinese-Sausage Stuffing
  • 8 cups sourdough bread, sliced into 1/2-inch cubes
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, cut into 1/4-inch dice
  • 3 stalks celery, cut into 1/4-inch dice
  • 2 ounces medium carrots, peeled and cut into 1/4-inch dice
  • 14 ounces Chinese sausage, cut into 1/4-inch dice
  • 3 teaspoons minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 cup thinly sliced scallions
  • 1/3 cup thinly sliced chives
  • 2 cups unsalted chicken stock
  • 2 eggs
  1. Dry the bread out in the oven by cooking it for about 30 minutes at 275°F. Cook the bread until the outside feels dry and crispy. You're not looking to toast the bread, you just want to dry it out.
  2. While the bread is cooking you can sauté your vegetables. Begin by setting a large pot or dutch oven over medium heat. Add the butter. When the butter is melted, add the onion, celery, and carrot. Season with salt and freshly ground black pepper. Cook these vegetables over medium heat, stirring occasionally, for about 10 minutes. Add the sausage when the vegetables have softened and begun to caramelize slightly around the edges. Cook the sausage with the vegetables for about 10 minutes, stirring occasionally, until some of the fat studding the sausage has begun to render. Next, add the garlic, ginger, and scallion. Cook for 2 to 3 minutes, stirring regularly, until the scallion has wilted and the garlic and ginger have released their aroma.
  3. Remove the pot from the heat, and add the chives. Stir to combine. When the bread has finished drying out in the oven, add it to the pot with the cooked ingredients, along with the chicken stock. Stir to combine, and allow the bread 20 minutes to rest and absorb the liquid. Taste the stuffing mixture, and add more salt or pepper as necessary. Add the eggs, and mix to thoroughly combine.
  4. Transfer the stuffing mixture to a casserole dish, and cook at 425°F for about 30 minutes, until the top of the stuffing looks golden brown. Serve immediately.

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