The turkey is in the oven, stuffed. The rice for the other stuffing (rice/oysters/Chinese sausage/water chestnut, my Dad’s recipe below) is cooking. The stock for gravy is simmering. It smells wonderful in here.
So I’m taking a moment to say thank you for reading! And for knitting, especially if you’ve ever knit one of my designs or taken a class with me. I love what I do, and love being able to help you knit, too.
I’m currently knitting a worsted/Aran weight version of Kilter. This is Malabrigo Rios in Indiecita. Loving it so far.
Hoping your day is full of family and peace, whether or not you celebrate Thanksgiving.
Baba’s turkey stuffing
2.5 cups uncooked rice (i like brown medium grain, but whatever you have is fine)
3 Chinese sausage
2 8 oz jars of fresh small shucked oysters, drained and cut in half if they seem large
3 stalks celery, sliced 1/4 inch on diagonal
1 onion, chopped
1 can sliced water chestnuts, drained
3 eggs, scrambled
1 tbsp soy sauce
Pre-cook rice, along with sausage. (Lay the sausage on top of the rice when you turn the heat down after it boils; they will be perfect.) When rice is done, remove sausage and slice 1/4 inch on diagonal.
Now it’s time to really cook!
Scramble eggs separately, so they’ll be pretty ribbons later. Saute onion and celery in 1 tbsp oil. When onion is soft, add Chinese sausage and water chestnuts and cook until heated through. Remove from pan. Add oysters to pan and cook until they are just barely done (there will be a lot of moisture in the pan). Begin adding rice, one cup at a time, working it in. The rice will soak up all that lovely oyster juice! Add everything else back into pan, including scrambled eggs, and cook until well incorporated. Sprinkle a bit of soy sauce for color (go lightly!). Salt and pepper to taste. Stuff the turkey, or not!
This is basically fried rice, with oysters and chinese sausage. yum….