for my mystery Asian g'friend from years past:
cube and slightly dampen two loaves of cheap supermarket bread
Sautee together, sliced into 1/4" - 1/2" pieces:
chinese mushrooms
heart, gizzards, liver, etc. from the turkey
pack of bacon
sliced onion
whole celery
minced garlic (lots of it)
(you may add things like water chestnuts, chestnuts, etc.)
When all the items are wilted through, add (without draining the fat from the bacon, if you can stand it) the soggy bread and lots of oyster sauce to taste
press mixture into baking pans, place in oven the last 30 minutes of the turkey roast (350F oven)
I didn't use glass noodles, but maybe my dad did one year. It could be a nice addition, especially those fat Korean ones made out of sweet potatoes.
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1 comment:
You know, there's enough grease and juice from the sauteeing of the bacon et al. that you don't need to wet the bread. Also, I would watch it on the oyster sauce (I just used too much).
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