Chinese Sausage Stuffing

4.92 from 12 ratings

An Asian take on a stuffing recipe. Traditional stuffing flavors with the addition of Chinese sausage.

Prep Time1

Cook Time1 10

Course: Side Dish

Cuisine: American, Asian

Keyword: Chinese sausage stuffing, Chinese sausage stuffing recipe

Servings: people

Calories: 390kcal

Preheat oven to 350 degrees F (177 degrees C).
Grease a 7×10 baking dish with oil or butter.
Toast 10 oz of baguette for 30 minutes until crispy and lightly brown. Add to a large bowl.
While bread is toasting, cut 3 Chinese sausages, 1 cup of yellow onion, 1 cup of shallots, 2 cups of celery, 6 cloves of garlic, and 2 tbsp of parsley. Set aside.
Saute Chinese sausages in a large pot for 1-2 minutes until slightly brown. Set aside.
In the same pot, melt ½ cup of butter over medium high heat. Add the onions, shallots, celery, garlic, and 1 tsp of salt. Cook until everything is cooked through (3-5 minutes).
Add 1 tbsp of soy sauce, 1 tsp of sesame oil, 1 tbsp of thyme, parsley, and the seared Chinese sausage from step 5. Mix until combined.
Add 1 cup of the chicken broth and bring to a simmer.
Pour over the bread and mix until combined.
Whisk together the last ½ cup of chicken broth and the egg. Pour over the stuffing and mix until combined.
Pour the mixture into the 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.