Serves: 8
Total Calories: 712

4 ounces ground pork
2 teaspoons soy sauce
4 teaspoons dry sherry divided
2 teaspoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 cup sliced green onion
1 cup sliced water chestnut
1 1/2 cups chicken broth or water
3 tablespoons hoisin sauce
3/4 teaspoon sesame oil
6 cups seasoned stuffing mix

1. Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.

2. Place the ground pork in a small bowl and mix in the soy sauce and 1 teaspoon of the sherry. Set aside for 15 minutes.

3. Heat a wok or large skillet over high heat. Add the oil, swirl - ing to coat the sides. Add the garlic and ginger and cook for about 5 seconds. Add the pork and stir-fry for 2 minutes, or until the pork is no longer pink. Add the green onions and stir-fry for 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Remove from the heat.

4. Combine the remaining 3 teaspoons of sherry and the broth or water, hoisin sauce, and sesame oil in a small bowl. Add it to the contents of the wok, and stir to combine. Then add the stuffing mix, tossing gently until well moistened.

5. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutritional Facts:

Serves: 8
Total Calories: 712
Calories from Fat: 292

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
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Hawaiian Tropical Stuffing
Taste Of Italy Stuffing
Mediterranean Stuffing
Chinese-Ginger-Sesame Stuffing
Chinese Shiitake Mushroom Stuffing
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