Eight Jewel Stuffing for Turkey

1. 1

   Soak the glutinous rice in cold water for 1 hour.

2. 2

   Soak the dried mushrooms in warm water until soft, drain reserving liquid, remove stems and discard.

3. 3

   Slice into thin julienne strips.

4. 4

   In a carbon steel wok, heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts, Chinese sausage, ham, peanuts, scallions, ginger and garlic for 1 minute.

5. 5

   Drain the rice and add to the mixture, tossing to mix well.

6. 6

   Add the mushroom liquid, soy sauce, sherry and enough chicken stock to cover the rice mixture by 1-inch.

7. 7

   Bring to a simmer, cover and cook just until the rice has absorbed the liquid and each grain is cooked through.

8. 8

   Season with salt and pepper.

9. 9

   Remove from the heat and let cool.

10. 10

    Dip a large wooden spoon in water and stuff turkey just before roasting.

* Per serving · 4 servings · Values may vary.