Recipe from Diane Yang
Adapted by Ligaya Mishan
- Total Time
- 15 minutes, plus turkey roasting time
- Rating
- 4(71)
- Notes
- Read community notes
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey. It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast. It is not intended to be baked alongside the turkey. If you'd like, double this recipe and use the remainder to fill egg rolls. Purchase egg roll wrappers (often found in the freezer section at the market), thaw them, and roll them with stuffing. Deep fry in vegetable oil until golden brown, and serve hot. —Ligaya Mishan
Featured in: The American Thanksgiving
Learn: How to Cook a Turkey
Learn: How to Make Stuffing
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Ingredients
Yield:6 to 8 servings, to stuff a 16-pound turkey
- 5¼ounces/150 grams vermicelli bean thread noodles (preferably Lungkow brand)
- 1½cups shredded green cabbage
- 1½cups shredded carrots
- ¾cup chopped green onion
- ¾cup chopped cilantro
- 3eggs, beaten
- 2tablespoons minced garlic
- 2tablespoons oyster sauce
- 1tablespoon kosher salt
- 1teaspoon black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
111 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large bowl, soak bean thread noodles in hot water for 8 minutes. Drain well. Using clean kitchen shears, cut noodles in half.
Step
2
Place noodles in a large bowl, along with all remaining ingredients. Mix well. (Hands work best to separate the noodles.) Use mixture to stuff both the body cavity and the front cavity of a seasoned turkey, then roast as directed.
Tips
- Both turkey and stuffing need to be cooked to 165 degrees before they are safe to eat. Usually the turkey gets there first. To avoid overcooking the turkey, remove it from the oven once meat hits the desired temperature. Remove stuffing from cavity, transfer it to a dish, and cook in the microwave until it reaches 165 degrees.
- This noodle stuffing is lighter than bread stuffing, and yields relatively small servings. It is not intended to be baked alongside the turkey. If you'd like, double this recipe and use the remainder to fill egg rolls.
Ratings
4
out of 5
71
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Cooking Notes
Mary Rae Fouts
I made this recipe as filling for egg rolls. Easy and absolutely delicious! I have an abundance of fresh flat leaf parsley in my garden, so substituted 1/2 of the fresh cilantro with fresh flat leaf parsley. Add a bit of diced sauted hot pepper (habanero or anaheim) if you want a spicier (hotter) filling.
Rebecca
Delish! My 16 yr old made this for dinner last night as egg rolls and it was a huge hit. We did about two thirds of the recipe and it served 4 of us easily accompanied by hot and sour soup. (Hot and sour soup with ginger, Epicurious) Would be great with chicken, shrimp or tofu. She added ginger to the mix as well.
Andrea Anderson
As a Thanksgiving day stuffing for our turkey, this was stunning! I followed the recipe as written, stuffed the bird, and wowed my family. We ate it with my daughter's homemade kimchi among other favorites.
Janet
I used this a guide for egg rolls. I started with ground pork and because it didn’t have any cabbage, I substituted shredded carrots and shredded fennel. It was an excellent combination and even my fussy teen son liked it.
Mary Smith
I do not understand the purpose of the eggs. Are they meant to be a binder for the stuffing when baked in the bird? Or are they meant to be like eggs in fried rice. I cannot tell from the picture.
BestCat
Add pasture-raised eggs to everything. Always. Because they are delicious! So delicious!I would imagine, in this case, the eggs add flavor and texture, of course! Just like in an egg roll. If you want more of a scoopable dressing, you can always... add more eggs!!!! Yum!
Rebecca
Delish! My 16 yr old made this for dinner last night as egg rolls and it was a huge hit. We did about two thirds of the recipe and it served 4 of us easily accompanied by hot and sour soup. (Hot and sour soup with ginger, Epicurious) Would be great with chicken, shrimp or tofu. She added ginger to the mix as well.
Ken Fisher
Anybody tried adding shrimp or shredded chicken to this recipe? I'm going to try it.
Mary Rae Fouts
I made this recipe as filling for egg rolls. Easy and absolutely delicious! I have an abundance of fresh flat leaf parsley in my garden, so substituted 1/2 of the fresh cilantro with fresh flat leaf parsley. Add a bit of diced sauted hot pepper (habanero or anaheim) if you want a spicier (hotter) filling.
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