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Kimchi Stuffing
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Transform Thanksgiving stuffing with zesty Korean pickled cabbage for a unique twist rooted in family tradition.
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
Instructions:
  • Preheat your oven to 350°F.
  • In a large bowl, gently mix bread, chicken broth, butter, kimchi with juices, onion, celery, walnuts, garlic, parsley, sage, rosemary, thyme, and black pepper using gloved hands or a wooden spoon until loosely tossed.
  • Transfer the fluffy stuffing into a 9x13-inch pan, ensuring it stays light and airy with some pockets for crispy texture. If preparing ahead, refrigerate the pan for baking later. Drizzle with olive oil and cover with foil.
  • Bake the stuffing uncovered for a total of 60 to 65 minutes, until the top is lightly browned to your liking.
  • Serve the dish straight from the oven or let it cool slightly before enjoying it as a delightful side to your turkey or roast.

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