The Rice Stuff-Sticking with Tradition (Gnaw Mai Fan)

My favorite dish at Thanksgiving, excluding dessert, is dressing.  I adore bread stuffing.  My Mom’s version is delicious.  It’s a pretty traditional bread dressing with the one Asian tweak of dried oysters added to it.  I asked my mom to write her recipe down…and she did!  Thank goodness, since she rarely cooked from recipes and relied on the look, taste, adjust method.

As much as I love her bread stuffing, I never get to make it!  I am immediately “voted off the island” if I suggest anything but the Chinese contribution to Turkey Day-Sweet Rice Stuffing or Gnaw Mai Fan.  My fam LOVES Sweet Rice Stuffing and it just wouldn’t feel right if it were missing from the Thanksgiving table.

My oldest lives in the city and has started his own tradition of having Friendsgiving with his co-workers.  I made a batch of Sticky Rice (recipe here!), walked him through roasting the turkey and the rest was up to him.

TWEAKS

I’m not a big fan of super sticky rice so I use a combination of 50% long grain rice and 50% glutinous sweet (sticky) rice.  But if you like sticky rice change the proportions to 3 cups glutinous rice and 1 cup long grain.

If you are feeling ambitious, here is a quick and easy recipe for the char siu (bbq pork)  It adds a touch of sweetness to the rice.

This would be a perfect gluten-free choice for bread stuffing.  The “Rice” Stuff.  There are gluten-free soy sauces and substitutes for oyster sauce, gluten-free mushroom soy or fish sauce would work well.

Happy Thanksgiving!