This Chinese sausage stuffing is an Asian take on a classic stuffing recipe. It has tons of flavor thanks to the soy sauce, sesame oil, and lap cheong. This is one stuffing recipe you’ll want to keep eating.
I CANNOT believe it’s 2 weeks until Thanksgiving. This year feels like it flew by, and it also felt like it lasted forever. 2020 is one for the books and that means this Thanksgiving is definitely going to be interesting. Celebrations will be different, so I thought I would take a different approach to the holiday this year. Given it’ll just be me, my mom, and dad, I wanted to reimagine what a Thanksgiving meal would like with an Asian American family like mine. That means touches of Chinese and Vietnamese flavors here and there but still keeping to the spirit of the meal. The first recipe within that theme is my Chinese sausage stuffing. All the herby and hearty flavors of a traditional stuffing with the addition of a salty lap cheong. If you’re looking for a stuffing recipe that is a little more vegetarian friendly, check out my shiitake mushroom stuffing!
Ingredients, Substitutions & Adjustments
- Baguette – You can use almost any kind of sturdy bread for stuffing. Good breads to use include white bread, sourdough, baguettes, whole wheat etc. Anything that can dry out and hold its form well. I chose to use baguette as an homage to my Vietnamese background.
- Chinese sausage (lap cheong) – One of my favorite ingredients of all time. Lap cheong is a salty sausage that comes from China. It is slightly hard with a salty, umami flavor.
- Unsalted butter – Adds a slight nutty flavor to the stuffing.
- Yellow onion, shallots, celery, and garlic – These ingredients add texture and flavor to the stuffing. You can use only onions or only shallots if you don’t want to use both.
- Salt for seasoning
- Soy sauce and sesame oil – Adds saltiness and umami flavor to the stuffing. Tamari is a great substitute for soy sauce, and it’s also gluten free.
- Parsley – Adds freshness to the stuffing.
- Thyme – Add a herby flavor to the stuffing.
- Chicken stock – The main liquid in this stuffing in addition to the egg. I personally like to use low sodium chicken stock because it helps me control the amount of salt used in the stuffing. You can substitute chicken stock with vegetable stock.
- Eggs – Eggs act as a binder for the stuffing.
How to make Chinese sausage stuffing
First toast your bread. Preheat the oven to 250 degrees F. Cut the baguette into small chunks and add to a baking sheet. Bake in the oven for 35-40 minutes. Set aside. Increase the temperature of the oven to 350 degrees F.
Next saute Chinese sausages in a large pan for 1-2 minutes until slightly brown and pour into a large mixing bowl. This will be the bowl you use to mix your stuffing. In the same pan, add 2 tablespoons of butter. Add the onions and celery and cook until soft (~2-3 minutes). Pour the onions and celery into the mixing bowl with the Chinese sausage. In the same bowl, add the salt, pepper, parsley, thyme, sage, rosemary, and chicken stock. Mix until well incorporated. Taste for seasoning and add more salt if it tastes bland. Lastly, add in the whisked eggs and mix.
Grease a large baking dish with butter. I used a 13×8 inch oval baking dish. Spoon the stuffing into the baking dish and cover with aluminum foil. Bake for 40 minutes covered. Remove the cover and bake for another 30 minutes until golden brown on top. Check to see if the top is golden brown at the end of this time period. If it isn’t brown enough for you, keep it in the oven for a few more minutes.
Tips on how to make the perfect Chinese sausage stuffing
Make sure to butter the baking dish before putting the stuffing in the oven
The butter not only helps the stuffing release from the pan, it also helps it brown on all sizes, so you get crispy, crunchy stuffing all around.
How to make this stuffing vegetarian
To make this recipe vegetarian friendly, substitute shiitake mushrooms for Chinese sausage and vegetable stock for chicken stock.
Did you make this dish?
If you made this dish, I would love to see!
Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!
Chinese Sausage Stuffing
- 10 oz baguette cut into ½ inch pieces, see note 1
- 3 Chinese sausages minced
- ½ cup unsalted butter
- 1 cup yellow onion minced, see note 2
- 1 cup shallots minced, see note 2
- 2 cups celery thinly sliced
- 6 cloves garlic minced
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp thyme
- 2 tbsp parsley minced
- 1 ½ cup chicken broth
- 1 egg
- Preheat oven to 350 degrees F (177 degrees C).
- Grease a 7×10 baking dish with oil or butter.
- Toast bread for 30 minutes until crispy and lightly brown. Add to a large bowl.
- While bread is toasting, cut the onion, shallot, celery, and garlic. Set aside.
- Saute Chinese sausages in a large pot for 1-2 minutes until slightly brown. Set aside.
- In the same pot, melt butter over medium high heat. Add the onions, shallots, garlic, and salt. Cook until everything is cooked through (3-5 minutes).
- Add the soy sauce, sesame oil, thyme, parsley, and seared Chinese sausage from step 5. Mix until combined.
- Add 1 cup of the chicken broth and bring to a simmer.
- Pour over bread and mix until combined.
- Whisk together last ½ cup of chicken broth and egg. Pour over stuffing and mix until combined.
- Pour into prepared baking dish.
- Bake for 55 minutes to an hour until internal temperature is 160 degrees F.
- Optional: Garnish with extra parsley and serve!
- The best kind of bread to use for stuffing is firm stale bread. Some excellent options are sourdough, wheat, and white bread. I wouldn’t recommend breads that are soft like milk bread or brioche.
- You can use only shallots or only yellow onions if you only want to use 1 kind of onion.
- Buy pre-cut vegetables. The most labor intensive part of this dish is cutting all the vegetables. It takes about 40 minutes to cut everything, so if you can buy any vegetables pre-cut, I would do it.
- Using a 9×13 vs 7×10 baking dish. I could not find my 9×13 baking dish while testing this recipe, so I used my 7×10 baking dish instead. I added 10-15 minutes of bake time to my recipe to account for that change. If you are using a 9×13 baking dish, bake the stuffing for 45-50 minutes until the internal temperature is 160 degrees F.