Cornbread Stuffing Fried Rice

bonappetite ^

[mylife]

Whether you’re looking for a way to use up leftover stuffing or you just want to see the look on your family’s faces when you disrupt the typical Thanksgiving menu, this riff on the holiday staple has all the flavors you are expecting, plus much, much more.

Ingredients 8 servings CHILE CRISP 3

large shallots, thinly sliced into rings 1

head of garlic, cloves separated, thinly sliced 1

2" piece ginger, crushed 10

allspice berries 2

cups vegetable oil 8

guajillo chiles, seeds removed 3

ancho chiles, seeds removed 3

chiles de árbol, stems removed 1

Tbsp. sesame seeds 1

tsp. agave nectar or honey Kosher salt RICE AND ASSEMBLY 4

Tbsp. ghee or extra-virgin olive oil, divided ½

lb. Brussels sprouts, leaves separated (about 4 cups) 3

cups Cornbread Stuffing With Sausage and Corn Nuts 1

1" piece ginger, peeled, thinly sliced into matchsticks 4

garlic cloves 4

scallions, thinly sliced, plus more for serving 2

large eggs, lightly beaten to blend 6

cups cooled cooked jasmine or short-grain rice 1

Tbsp. soy sauce or kosher salt to taste Toasted sesame seeds and/or corn nut powder (for serving) Preparation CHILE CRISP Step 1 Bring shallots, garlic, ginger, allspice, and oil to a boil in a large saucepan over medium-high heat. Reduce heat to maintain an active simmer. Cook, stirring occasionally, until shallots and garlic are golden brown, 14–17 minutes. Remove solids from oil with a slotted spoon and transfer them to a plate. Discard allspice and ginger. Add chiles to oil and return saucepan to medium heat. Toast, stirring constantly, until chiles just begin to darken, about 1 minute. Transfer chiles to the same plate; add sesame seeds to oil and set oil aside.

Step 2 Pulse chiles in a food processor until finely chopped, adding some of the cooking oil as needed to loosen it. Combine chopped chiles in a large jar with shallots and garlic, and remaining oil. Add agave and season with salt.

Step 3 Do Ahead: Chile crisp can be made 1 month ahead. Cover and chill.

RICE AND ASSEMBLY Step 4 Heat 1 Tbsp. ghee in a large nonstick skillet over medium-high. Add brussels sprout leaves and cook, tossing occasionally, until lightly charred and crisp-tender, about 3 minutes. Transfer to a plate.

Step 5 Add 1 Tbsp. ghee to same skillet followed by stuffing. Press stuffing across bottom of skillet in an even layer and cook, undisturbed, until browned, about 4 minutes. Toss a few times and continue to cook, tossing often, until stuffing is broken down into lightly browned bits, about 3 minutes longer. Transfer to plate with brussels sprouts.

Step 6 Heat 1 Tbsp. ghee in skillet. Cook ginger, garlic, and 4 scallions, stirring, until softened, about 1 minute. Add eggs and cook, stirring often, until mostly set, about 30 seconds. Add rice and toss to combine. Add remaining ghee along edge of skillet so it runs down between rice and skillet. Cook, without disturbing, until rice is crackling and has formed a crisp layer against bottom of skillet, about 2 minutes. Toss, breaking up any clumps with a spoon, and continue to cook until rice is hot and crispy-chewy, about 3 minutes longer. Add stuffing and brussels sprouts back to pan and toss to combine; season with soy sauce or salt.

Step 7 Transfer rice mixture to a platter. Top with sesame seeds and/or corn nuts and more sliced scallions. Serve chile crisp alongside.

[mylife]

I’ll have yours but it is a pain to make

[Carthego delenda est]

Mmmm! I’ll have to try it.

[Liz]

Mix Kerrygold unsalted butter with honey and sea salt, and slather onto cornbread for an unbelievable taste sensation.