Servings: 8
Prep Time: 30 min
Cook Time: 30 to 50 min
4 ounces; ground pork
2 teaspoons; soy sauce
4 teaspoons; dry sherry, divided
2 teaspoons; vegetable oil
1 teaspoon; minced garlic
1 teaspoon; minced fresh ginger
1 cup; sliced green onions
1 cup; sliced water chestnuts
1 1/2 cups; chicken broth or water
3 tablespoons; hoisin sauce
3/4 teaspoon; sesame oil
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
Place the ground pork in a small bowl and mix in the soy sauce and 1 teaspoon of the sherry. Set aside for 15 minutes.
Heat a wok or large skillet over high heat. Add the oil, swirling to coat the sides. Add the garlic and ginger and cook for about 5 seconds. Add the pork and stir-fry for 2 minutes, or until the pork is no longer pink. Add the green onions and stir-fry for 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Remove from the heat.
Combine the remaining 3 teaspoons of sherry and the broth or water, hoisin sauce, and sesame oil in a small bowl. Add it to the contents of the wok, and stir to combine. Then add the stuffing mix, tossing gently until well moistened.
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.