Happy New Year!
My new year's present to you is my grandmother's yummy stuffing. Enjoy.
Ingredients (for stuffing a 13 pound turkey):
2 to 2 1/2 pounds of sweet sticky rice
15 or so shiitake mushrooms
1 lb boneless pork ribs (fat on)
soy sauce
1/2 c dried shrimp
2 tbsp cornstarch
vegetable oil
Soak the mushrooms for about an hour or so. Rinse the rice several times to wash it, and then soak it in a bowl with water for about an hour. In the meanwhile, chop up the ribs into small bite size pieces. Soak those in soy sauce for about an hour.
Wrap rice up in a clean pillow case (probably cheesecloth would work fine here, too). Steam in a large pot for 40 minutes. The other stuff you can keep soaking until you're ready to combine them - they just need to soak at least an hour. The key here with the rice is that you're not cooking it until it's done - just about half/three-quarters done.
Pour rice into a stock pot and add 1 1/2 c of cold water to break up and fluff the rice. Let it cool down.
Heat a frying pan on the stovetop (on high). Chop up turkey innards and mix with the pork. Add 2 tbsp cornstarch to the pork/turkey/soy sauce mixture. Mix thoroughly. Add two tbsp of vegetable oil and mix again - so pieces won't stick together while cooking.
Add 4 tbsp of vegetable oil to the frying pan. When the oil starts to smoke up, put the pork/turkey mix in, and cook meat until it's done, mixing constantly. This should take only a short amount of time - less than 5 minutes, tops.
Drain and put into the frying pan the mushrooms and pork. Stirfry for 1 minute. Remove from fire & dump everything into the pot with the rice, including the oil. Mix together. Salt to taste.
Stuff the turkey with stuffing in every hole imaginable. Sew up crevices. Wrap any leftover stuffing in aluminum foil and tuck near the turkey to cook.
Gran cooks the turkey for about 6 hours or so until the juices run clear - 250 degrees, wrapped in foil.
Posted by Casey at January 1, 2004 03:47 PM | TrackBack