Kick basic, dry stuffing to the curb with this absolutely scrumptious Hong Kong Wild Mushroom Stuffing from local icon, This Little Goat. Their upgraded take on this Thanksgiving classic uses a loaf of delicious brioche bread, an assortment of wild mushrooms, and their savory and slightly sweet This Little Goat went to Hong Kong everything sauce. The mouth-watering combination of soy with pops of ginger, garlic, and spicy chilis will take your tastebuds on an unexpected journey through the best flavors of China. Family and friends alike will be coming back for seconds and thirds (and scrambling to take home any leftovers) of this delicious side dish.
Outside of the holidays, you will love having this sauce in your cabinet as a quick enhancement to your go-to dinner recipes. The perfect addition to meat, fish, and an array of seasonal veggie dishes, you will be hard-pressed to find a recipe this condiment does not make better. Want to expand your palette with a global tour inspired by the best flavors of the world? Check out This Little Goat's wide range of sauces, spices, and crunches for the home chef that likes to push the envelope with flavorful dishes. Every skill level is invited to enjoy these fan-favorite add ons such as This Little Goat went to Morocco everything spice, This Little Goat went to Mexico everything crunch, and This Little Goat went to Yucatan everything sauce!
Looking for other seasonings and sauces to elevate your holiday dishes this season? Try our Lemon Thyme Sea Salt from Pixie Dust Salts in your mashed potatoes, Chicago Maple's Bourbon Barrel Aged Maple Syrup in your sweet potato casserole, or Monteverde's quality Agro di Mosts Balsamic Vinegar as a glaze on roasted Brussel sprouts. We've also got some incredible hostess gifts for those attending a festive dinner this year and keeping themselves out of the kitchen!
Wild Mushroom Stuffing
This oh so scrumptious Wild Mushroom Stuffing featuring This Little Goat's Hong Kong everything sauce is a delicious upgrade to the your classic stuffing recipe. Guests will be helping themselves to seconds and thirds of this side dish with a unique flavor combo.
1 loaf brioche bread, torn into 1-inch chunks (about 14-15 ounce)
4 tbsp unsalted butter
1 large yellow onion, thinly sliced
16 oz. assorted wild mushrooms
3/4 cup This Little Goat went to Hong Kong, divided
3 large eggs
1 1/2 cups mushroom (or vegetable) stock
1 cup shredded parmesan cheese
1/2 cup thinly-sliced scallions, plus more for topping
1/4 cup fresh mint leaves, for topping
Place the bread chunks on a large, rimmed baking sheet and let dry out overnight. or, bake in a 350 oven until dry, about 12-15 minutes. remove from the oven and let cool.
Melt the butter in a large skillet over medium heat. once melted, add in the onions and a pinch of kosher salt. sauté until tender and translucent, about 5 minutes. reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are golden brown and well caramelized, about 15-20 minutes more.
Stir in about ¼ cup kong hong sauce and the mushrooms. season with ½ teaspoon salt. increase the heat to medium and continue cooking, stirring frequently, until the mushrooms are golden brown and their liquid has evaporated, about 5-7 minutes.
In a small bowl, whisk together the eggs, remaining ½ cup Hong Kong Sauce and stock.
Add the dried bread and mushroom/onion mixture to a large mixing bowl. pour in the egg mixture, parmesan and scallions. using your hands, toss until everything is well combined and the bread is evenly moistened.
Transfer to a greased baking dish or oven-safe skillet and press firmly into an even layer. cover with foil and transfer to a 350 degree oven. bake for about 25-30 minutes, until puffed up.
Remove the foil and increase the oven temperature to 425 degrees. continue baking until golden brown and cooked through, about 15 minutes more. top with more scallion greens and fresh mint leaves. slice and serve warm.