Servings: 6
Prep Time: 20 min
Cook Time: 45 min
1/4 pound; ground pork
2 teaspoons; soy sauce
4 teaspoons; dry sherry, divided
2 teaspoons; vegetable oil
1 teaspoon; minced garlic
1 teaspoon; minced ginger
8 green onions; sliced (approx. 1 cup)
1 8-ounce; can water chestnuts, sliced (1 cup)
1 1/2 cups; broth or water
3 tablespoons; hoisin sauce
3/4 teaspoon; sesame oil
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
Mix the ground pork with soy sauce and 1 teaspoon of the sherry. Set aside for 15 minutes.
Heat wok on high. Add vegetable oil and swirl to coat sides.
Add garlic and ginger and cook until fragrant, about 5 seconds. Add pork and stir-fry until pork is no longer pink, about 2 minutes. Add green onions, and stir-fry for 1 minute. Add water chestnuts and stir-fry for 30 seconds. Remove from heat.
Mix together remaining 3 teaspoons sherry, broth, hoisin sauce, and sesame oil.
Add stuffing mix tossing gently until well moistened. Stuff poultry as usual.
To prepare as a casserole, place stuffing in a greased baking dish, and bake on middle rack of preheated 350°F oven for 45 minutes until internal temperature reaches 165°F.