Thai-Style Sausage and Rice Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chef Thanawat Bates, The Brown Palace Hotel, Denver: Being from Thailand, I prefer rice over stuffing and pork over turkey, so it makes sense for me to take these Thai flavors and fit them into the American tradition. Ingredients:
1 cup sticky rice |
2 tablespoons minced ginger, divided |
2 tablespoons minced garlic, divided |
1 tablespoon minced lemongrass (tender inner part) |
1/2 bunch cilantro, stems and leaves separated |
3 thai chiles, stemmed and chopped |
12 ounces ground pork |
1 teaspoon kosher salt |
2 tablespoons butter |
4 green onions, chopped |
1 cup chopped onion |
3 cups reduced-sodium chicken broth |
2 tablespoons thai basil leaves |
2 large eggs, slightly beaten |
1 pound cubed stale sourdough bread |
Directions:
1. Soak rice in 2 cups hot water for 1 hour. Drain rice. Line a bamboo steamer with foil and poke small holes all over the foil with a toothpick. Add rice to steamer. Set over a pot of boiling water and steam until rice is moist and tender, 15 minutes.
2. Meanwhile, preheat oven to 375°. Whirl 1 tbsp. each ginger and garlic, the lemongrass, cilantro stems, and chiles in a food processor until chopped and blended, about 1 minute. Mix in pork and salt.
3. Melt butter in a large nonstick frying pan over medium-high heat. Add remaining 1 tbsp. each ginger and garlic, the green onions, and onion, cooking until softened, about 3 minutes. Add pork mixture and cook, stirring often, until no longer pink, about 4 minutes. Transfer mixture to a large bowl. Add broth, steamed rice, cilantro leaves, basil, eggs, and bread, tossing to combine.
4. Put mixture in a greased 9- by 13-in. baking dish. Cover with foil. Bake 30 minutes. Remove foil and bake another 30 to 40 minutes until hot in the center and browned on top.
5. *Sticky rice is often labeled sweet or sometimes glutinous ; when cooked, it's dense and, yes, sticky. Find it in Asian markets and some well-stocked grocery stores.
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