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RECIPE
16 INGREDIENTS 12 STEPS 1hr 10min

Not-Yo-Mama's Holiday Stuffing

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.
Not-Yo-Mama's Holiday Stuffing Recipe | SideChef
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.
a pop-up street food stand with two badass babes serving you delicious burgers 👯💕🍔 ~we toast our buns~
http://www.facebook.com/burgerbabesshanghai
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a pop-up street food stand with two badass babes serving you delicious burgers 👯💕🍔 ~we toast our buns~
http://www.facebook.com/burgerbabesshanghai
1hr 10min
Total Time
$1.49
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3
Hamburger Buns , leftover, stale
1/4 cup
Canola Oil
3/4 tsp
Dried Mixed Herbs
1/4 tsp
Ground Sichuan Pepper
to taste
3
Shiitake Mushrooms
1
Spanish Chorizo
1 tsp
Furikake
1/2 cup
Water
1/2 Tbsp
1/2 tsp
Kombu
to taste
Crushed Red Pepper Flakes
1 clove
1
Shallot
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
379
FAT
27.9 g
PROTEIN
13.7 g
CARBS
21.1 g

Cooking Instructions

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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 (1/4 cup) , 2/3 of the Dried Mixed Herbs (3/4 tsp) , Ground Sichuan Pepper (1/4 tsp) , 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 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 (1/2 tsp) 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 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 8
Beat the Egg (1) . Then add a bit of the Miso Paste (1/2 Tbsp) . 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 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 12
Enjoy!

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Nutrition Per Serving
Calories
379
% Daily Value*
Fat
27.9 g
36%
Saturated Fat
5.5 g
28%
Trans Fat
0.1 g
--
Cholesterol
70.7 mg
24%
Carbohydrates
21.1 g
8%
Fiber
1.2 g
4%
Sugars
3.6 g
--
Protein
13.7 g
27%
Sodium
444.1 mg
19%
Vitamin D
0.3 µg
2%
Calcium
66.2 mg
5%
Iron
1.9 mg
11%
Potassium
65.5 mg
1%
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