Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
2 tablespoons; vegetable oil
1 Chinese sausage, thinly sliced, or 1/2 cup cooked and crumbled bacon (about 8 ounces uncooked)
1 tablespoon; minced fresh ginger
1/3 cup; thinly sliced carrots
1/3 cup; sliced water chestnuts
1/2 cup; sliced fresh shiitake mushrooms
4 green onions, sliced
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
3 tablespoons; oyster sauce
2 teaspoons; sesame oil
1/2 teaspoon; freshly ground white pepper
1 1/2 - 2 cups; water or chicken broth
Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set.
Heat a wok or large skillet over high heat. Carefully add the vegetable oil, swirling to coat the sides. Add the chinese sausage or bacon and the ginger, and stir-fry until fragrant, about 30 seconds. Add the carrots, water chestnuts, mushrooms, and green onions, and stir-fry for 2 minutes. Remove the wok from the heat.
Add the stuffing mix, oyster sauce, sesame oil, and pepper to the wok, and stir to combine. Stir in just enough water or broth to moisten.
Transfer the stuffing to the prepared dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.