Recipe courtesy of Rosa Ross

Eight Jewel Stuffing for Turkey

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  • Total: 1 hr 25 min
  • Prep: 25 min
  • Cook: 1 hr
  • Yield: 10 cups
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3 cups glutinous rice

30 dried Chinese black mushrooms

1/4 cup vegetable oil

1 1/4 cups bamboo shoots, diced

1 1/4 cups peeled water chestnuts, preferably fresh, coarsely chopped

8 Chinese sausages (lap cheung) diced

4 ounces Smithfield or country ham, diced

1 cup raw peanuts

6 scallions, green and white parts, minced

1 tablespoon minced fresh ginger

1 tablespoon minced fresh garlic

1/4 cup thin soy sauce

1/4 cup dry sherry

about 4 cups chicken stock

Salt and black pepper, to taste


  1. Soak the glutinous rice in cold water for 1 hour. Soak the dried mushrooms in warm water until soft, drain reserving liquid, remove stems and discard. Slice into thin julienne strips.
  2. In a carbon steel wok, heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts, Chinese sausage, ham, peanuts, scallions, ginger and garlic for 1 minute. Drain the rice and add to the mixture, tossing to mix well. Add the mushroom liquid, soy sauce, sherry and enough chicken stock to cover the rice mixture by 1-inch. Bring to a simmer, cover and cook just until the rice has absorbed the liquid and each grain is cooked through. Season with salt and pepper. Remove from the heat and let cool.
  3. Dip a large wooden spoon in water and stuff turkey just before roasting.
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