Eight Jewel Stuffing for Turkey

Directions

1. 1
   Soak the glutinous rice in cold water for 1 hour. Soak the dried mushrooms in warm water until soft, drain reserving liquid, remove stems and discard. Slice into thin julienne strips.
2. 2
   In a carbon steel wok, heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts, Chinese sausage, ham, peanuts, scallions, ginger and garlic for 1 minute.
3. 3
   Drain the rice and add to the mixture, tossing to mix well.
4. 4
   Add the mushroom liquid, soy sauce, sherry and enough chicken stock to cover the rice mixture by 1-inch. Bring to a simmer, cover and cook just until the rice has absorbed the liquid and each grain is cooked through. Season with salt and pepper.
5. 5
   Remove from the heat and let cool.
6. 6
   Dip a large wooden spoon in water and stuff turkey just before roasting.