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Photo credit: Freya Estreller

Freya and Natasha’s Cornbread Sticky Rice Stuffing

This fusion stuffing mixes elements of traditional American with Asian ingredients and that most mash-up of all condiments, Sriracha. We can hardly wait for Thanksgiving to make it again.
Prep Time 40 mins
Cook Time 1 hr
Course Side Dish
Cuisine Chinese, Filipino
Servings 6


  • 1 box cornbread stuffing
  • 1 cup black rice cooked al dente
  • 3 Chinese sausage links diced
  • 2 large carrots diced
  • 1 large red bell pepper diced
  • 1 cup chopped black mushrooms
  • 1 cup chopped roasted chestnuts (TJ’s sells them pre-cooked)
  • 1/2 cup chopped green onion
  • 1/2 cup chopped cilantro
  • 1/2 cup white wine
  • 3 cups water + 1/2 cup water
  • 1 tbsp soy sauce
  • 1/2 tbsp mirin
  • 1/2 tbsp sherry vinegar
  • 1 tbsp salted butter + 4 tbsp butter
  • 1 tbsp olive oil
  • kosher salt, pepper, and Sriracha to taste


  • Cook black rice per instructions (usually 1 C rice to 3.5 cup boiling salted water for 35 minutes covered on low-medium heat).
  • In a large saute pan on medium-high heat, cook Chinese sausage in 1 tablespoon of butter and 1 tablespoon of olive oil for 3-5 minutes or until fragrant and light brown.
  • Add carrots, red bell pepper, chestnuts, mushrooms to pan and cook on medium heat for about 3-5 minutes.
  • Add mirin, soy sauce, sherry vinegar to pan, stir and cover on low heat.
  • Start making cornbread stuffing per its instructions (usually 4 tablespoons of butter on medium-high heat in large sauté pan, add cornbread then add 3 cups water + box seasoning and stir until cornbread fully coated).
  • Fold cornbread stuffing and black rice into Chinese sausage vegetable pan.
  • Add 1/2 cup wine and 1/2 cup water and cook on medium-high heat for 3-5 minutes.
  • Add salt and pepper to taste.
  • Top with cilantro, green onion and squeeze of Sriracha when ready to serve.
  • Enjoy!