Home Cooks > Recipes > Asian-Style Stuffing
Yield: Yield: 5 cups
1 can (7 oz.) sliced button mushrooms
6 tablespoons butter, melted
1 egg, beaten
1 tablespoon Kikkoman Soy Sauce
1 can (8 oz.) sliced water chestnuts, rinsed,
drained and coarsely chopped
1/3 cup chopped green onions and tops
2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
- Reserving liquid, drain and coarsely chop mushrooms.
- Blend together reserved liquid, butter, egg, soy sauce and 1/4 cup water in large bowl. Stir in mushrooms, water chestnuts and green onions. Add bread crumbs; toss gently until thoroughly combined. Spoon into buttered 1-1/2 to 2-quart casserole dish with lid.
- Cover and bake in 350°F. oven 30 minutes.
- Serve as a side dish with roasted chicken, turkey or pork.