- 250g dried bread cubes (See Notes)
- 150g shallot
- 100g celery
- 100g unsalted butter
- 1 egg
- 300ml chicken broth
- 4tsp fish sauce
- 1tsp ground black pepper
- 1tsp five spice powder
- 20g cilantro
- 15g tía tô (purple perilla)
- Unsalted butter or olive oil for greasing
- Dice celery and shallot.
- Chop cilantro and tía tô.
- Preheat oven to 180°C/350°F.
- Melt butter in a large skillet on medium heat.
- Add in the diced shallot & celery.
- Season with black pepper, fish sauce, and five spice powder. Depending on the salt content of your broth, you may need to adjust the amount of fish sauce.
- Reduce heat to medium low and sauté until soft and shallots have browned slightly, about 10 minutes.
- Stir in half of the broth and turn off heat.
- Add the bread cubes to a large mixing bowl.
- Pour the mixture over the bread cubes along with the herbs and mix to combine. Let cool (to prevent the egg from cooking in Step 12).
- Beat the egg with the remaining broth.
- Pour over the bread cubes and fold gently to combine.
- Grease a baking dish with melted unsalted butter or olive oil.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes.
- Uncover and bake for another 15 minutes or until the top is golden and crispy.
Dried bread cubes: You can either buy packaged bread cubes or make your own like I did. Get yourself a loaf of bread (I chose a basic country loaf), cut it up into pieces between 1-2cm (depending if you prefer a more uniform stuffing or a more rustic one with bigger pieces), and toast them on a baking sheet at 180C/350F for 10-15 minutes until they are dry and crispy.
Recipe Source: MMBonAppétit