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SideChef
Recipes
Dairy-Free
Not-Yo-Mama's Holiday Stuffing

16 INGREDIENTS • 12 STEPS • 1HR 10MINS

Not-Yo-Mama's Holiday Stuffing

Recipe
4.2
6 ratings
Being a pop-up street food stand has pros and cons- we’re free to choose where and when we set up, but there‘s no way of determining the exact amount of customers we serve when we're hustlin' the streets with burgers! Here we use our leftover buns to make a Cali-style holiday stuffing.
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Burger Babes Shanghai
Burger Babes is a pop-up street food stand with two badass babes serving you delicious burgers.
Being a pop-up street food stand has pros and cons- we’re free to choose where and when we set up, but there‘s no way of determining the exact amount of customers we serve when we're hustlin' the streets with burgers! Here we use our leftover buns to make a Cali-style holiday stuffing.
1HR 10MINS
Total Time
$1.49
Cost Per Serving
Ingredients
Servings
4
us / metric
Hamburger Bun
3
Hamburger Buns, leftover, stale
Canola Oil
4 Tbsp
Canola Oil
Dried Mixed Herbs
1 tsp
Dried Mixed Herbs
Ground Sichuan Pepper
as needed
Ground Sichuan Pepper
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Shiitake Mushroom
3
Shiitake Mushrooms
Spanish Chorizo
1
Spanish Chorizo
Furikake
1 tsp
Furikake
Water
1/2 cup
Water
Miso Paste
2 tsp
Miso Paste
Kombu
as needed
Kombu
Egg
1
Egg
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Garlic
1 clove
Garlic
Shallot
1
Shallot
Nutrition Per Serving
VIEW ALL
Calories
132
Fat
14.4 g
Protein
0.4 g
Carbs
0.8 g
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Burger Babes Shanghai
Burger Babes is a pop-up street food stand with two badass babes serving you delicious burgers.
Cooking InstructionsHide images
step 1
Preheat the oven to 200 degrees C (400 degrees F). Slice the Hamburger Buns (3) into large cubes.
step 1 Preheat the oven to 200 degrees C (400 degrees F). Slice the Hamburger Buns (3) into large cubes.
step 2
Toss them with the Canola Oil (4 Tbsp), 2/3 of the Dried Mixed Herbs (1 tsp), Ground Sichuan Pepper (as needed), Sea Salt (to taste) and Ground Black Pepper (to taste).
step 2 Toss them with the Canola Oil (4 Tbsp), 2/3 of the Dried Mixed Herbs (1 tsp), Ground Sichuan Pepper (as needed), Sea Salt (to taste) and Ground Black Pepper (to taste).
step 3
Toast them in the 200 degrees C (400 degrees F) oven for 15-20 minutes.
step 3 Toast them in the 200 degrees C (400 degrees F) oven for 15-20 minutes.
step 4
While the bread is toasting, thinly slice the Shiitake Mushrooms (3) and Spanish Chorizo (1). Bring the Water (1/2 cup) to a boil and add the miso paste and Kombu (as needed) till it dissolves. Set aside and allow it to cool down.
step 4 While the bread is toasting, thinly slice the Shiitake Mushrooms (3) and Spanish Chorizo (1). Bring the Water (1/2 cup) to a boil and add the miso paste and Kombu (as needed) till it dissolves. Set aside and allow it to cool down.
step 5
Sear the chorizo in the pan over medium high heat with a small bit of oil to extract its juices. When nice and charred remove the chorizo and place in a bowl.
step 5 Sear the chorizo in the pan over medium high heat with a small bit of oil to extract its juices. When nice and charred remove the chorizo and place in a bowl.
step 6
In the same pan, toss in the shiitake mushrooms to deglaze the pan. Allow the mushrooms to sear and golden before adding to the bowl with sausage.
step 6 In the same pan, toss in the shiitake mushrooms to deglaze the pan. Allow the mushrooms to sear and golden before adding to the bowl with sausage.
step 7
When the bread cubes are toasted, combine them with the chorizo, mushrooms, Furikake (1 tsp), Shallot (1), Garlic (1 clove), Crushed Red Pepper Flakes (to taste), and the remaining mixed herbs in a large bowl. Turn the oven down to 180 degrees C (350 degrees F).
step 7 When the bread cubes are toasted, combine them with the chorizo, mushrooms, Furikake (1 tsp), Shallot (1), Garlic (1 clove), Crushed Red Pepper Flakes (to taste), and the remaining mixed herbs in a large bowl. Turn the oven down to 180 degrees C (350 degrees F).
step 8
Beat the Egg (1). Then add a bit of the Miso Paste (2 tsp). If the broth is still a bit hot, temper the egg by mixing a small amount of broth with the beaten egg before fully combining the two together.
step 8 Beat the Egg (1). Then add a bit of the Miso Paste (2 tsp). If the broth is still a bit hot, temper the egg by mixing a small amount of broth with the beaten egg before fully combining the two together.
step 9
Pour the liquid into the bread mixture and allow it to soak up the juices for 20 minutes in a greased baking pan.
step 9 Pour the liquid into the bread mixture and allow it to soak up the juices for 20 minutes in a greased baking pan.
step 10
Cover the baking dish with foil and bake at 180 degrees C (350 degrees F) for 20 minutes.
step 10 Cover the baking dish with foil and bake at 180 degrees C (350 degrees F) for 20 minutes.
step 11
Remove foil and bake at 200 degrees C (400 degrees F) for 7 minutes. Watch it and don't let it burn! You just want to crisp up the top.
step 11 Remove foil and bake at 200 degrees C (400 degrees F) for 7 minutes. Watch it and don't let it burn! You just want to crisp up the top.
step 12
Enjoy!
step 12 Enjoy!
Tags
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Dairy-Free
Budget-Friendly
Comfort Food
Christmas
Shellfish-Free
Dinner
Mushrooms
Pork
Side Dish
Thanksgiving
Spanish
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