Recipe: Chinese Hidden Treasure Stuffing (using jasmine rice)

CHINESE HIDDEN TREASURE STUFFING

"This melange of many Asian ingredients usually finds its way into a boned duck, but it is equally as delicious when stuffed in a turkey or capon. It is packed with hidden treasures like sweet chestnuts, crunchy water chestnuts, aromatic cilantro, and salty prosciutto which is actually very similar to traditional Chinese dry-cured ham."

1 ounce dried black Chinese mushrooms (about 8 mushrooms)
1 1/2 cups (1 pound) jasmine or jasmati rice, uncooked
2 tablespoons vegetable oil
4 scallions, chopped
3 celery ribs, finely chopped
1/4 pound thickly sliced prosciutto or Smithfield ham, cut into 1/4-inch dice
1 (8 ounce) can sliced water chestnuts, rinsed and coarsely chopped
1 (8 ounce) can sliced bamboo shoots, rinsed and coarsely chopped
3 tablespoons shredded fresh ginger
3 tablespoons dry sherry
3 tablespoons soy sauce
1 pound chestnuts, roasted and peeled, coarsely chopped
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup turkey or chicken broth, optional

Place the dried mushrooms in a small bowl and add enough boiling water to cover. Let stand until softened, 20 to 30 minutes. Drain the mushrooms. Cut off and discard the tough stems, and coarsely chop the caps. Set aside.

Bring a large pot of lightly salted water to a boil over high heat. Add the rice and reduce the heat to medium. Boil uncovered until the rice is barely tender, about 15 minutes. Drain and rinse under cold running water. Place in a large bowl.

In a large skillet or wok, heat the oil over medium-high heat. Add the scallions, celery, prosciutto, water chestnuts, bamboo shoots, ginger, sherry, and soy sauce. Stir-fry until the celery is crisp-tender, about 3 minutes.

Scrape the vegetable mixture into the bowl of rice. Mix in the roasted chestnuts and cilantro. Season with the salt and pepper.

Use as a stuffing. Or place in a lightly buttered casserole, drizzle with the broth, cover, and bake as a side dish.

Makes about 12 cups
Source: 50 Best Stuffings and Dressings by Rick Rodgers