I don’t like to think of myself as a bragger, but I make the best stuffing in the world! (Ok, maybe not the world but definitely in Korea). I’m a huge stuffing fan and evidently so are my friends. For those of you not lucky enough to know me, I have decided to share my recipe with you, so you too can be as popular as me. It’s a good time as you always get lots of Christmas presents. I originally learned how to make stuffing from my nan. I have had to adapt it as you can’t get lard in Korea, although I think I’ve actually improved on my own nan’s original with the addition of chestnuts and mushrooms. If you’re feeling daring you could even add in some bacon. It is Christmas after all.
1/2 a loaf of white sliced bread (about 12 slices)
1 large onion or 2 small
6 cloves of garlic
8 button mushrooms or chestnut mushrooms (usually found in homeplus)
3 tablespoons of sage (at the foreign food mart)
1 tablespoon of mixed herbs
1 tablespoon of rosemary
400ml of chicken stock (stock cube not real)
400g of chestnuts
A knob of butter
Oil for frying
Cut crosses in the top of your chestnuts and roast them in the oven for about 20 minutes. Grate or blend your bread to make it into bread crumbs and set aside. Finely chop the onion and garlic and fry in the oil for 5 minutes until it has softened. Then put it into the same bowl as the breadcrumbs. Cut the mushrooms into small pieces and fry them in the butter until they have cooked then add them to the breadcrumbs too. Remove the chestnuts from their shells and crumble them into the breadcrumb mixture. Mix in all the herbs then add the chicken stock and combine everything together and put in a tin. Cook in the oven for about 20-30 minutes or until it had a nice crust on top. If you are taking this to a pot luck dinner you may want to double this recipe as everyone loves it, then you can make in those foil containers and just throw them away after you’re done. Voilá there you have the best stuffing ever!