Kimchi Stuffing Recipe

Name: Kimchi Stuffing Recipe
Ingredients: 1 pound day-old crusty bread , torn or cut into 1/2-inch cubes; 1 1/2 cups chicken broth; 1 cup (2 sticks) unsalted butter, melted; 2 cups Quick Kimchi or store-bought kimchi (including juices), chopped; 2 medium yellow onions, small diced; 4 stalks celery, small diced; 1 cup English or black walnuts, rough chopped; 4 cloves garlic, minced; 1/2 cup fresh parsley leaves, chopped; 1/4 cup fresh sage leaves, chopped; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh thyme leaves; 1/2 teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil

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Take tangy, spicy pickled cabbage and put it into stuffing! My family has been making it for Thanksgiving since immigrating from Korea to the United States.

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