Caramelized shallots and joi blend stuffing

Thanksgiving was such a new tradition for me after I moved to the United States – coming from Venezuela, it was not something I grew up celebrating. And don’t get me wrong, I love it as a tradition, but I also love making traditions my own!

This recipe came about in that spirit, trying to make a stuffing recipe that wasn’t typical. I got so excited when I first tried the Willo Choi varietals; they have such a great mildly bitter flavor that I immediately knew I wanted to mix them with caramelized shallots, garlic and fresh herbs.

To me, cooking is all about taking chances and experimenting, and I must say, this one came out pretty darn well! Take a chance and try it too, you will not be disappointed.

Serves 6.
Chef name
Monica Castillo


  • 6 tbsp extra virgin olive oil
  • 3 shallots, thinly sliced
  • 4 celery sticks, finely chopped
  • 8 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh sage, chopped
  • 1 cup Willo Joi Choi
  • 1 cup Willo Tatsoi
  • 1 cup Willo Rosie Pak Choi
  • 1/2 cup dry white wine
  • 6 cup torn baguette or other crusty bread, dried overnight
  • 1 cup shredded Parmesan cheese
  • 2 large eggs
  • 2 cup low sodium chicken or vegetable broth, divided
  1. Preheat oven to 400° F and lightly oil a 3-quart baking dish.
  2. In a large skillet over low heat, heat 4 tbsp olive oil. Add shallots and season with salt and pepper. Cook for about 20 minutes, stirring often until shallots are caramelized. Increase the heat to medium-high and add celery, garlic, Joi Choi, Tatsoi, Rosie Pak Choi and fresh herbs and cook until vegetables are tender and wilted, around 7 to 8 minutes. Add white wine and simmer until almost evaporated, about 1 minute.
  3. Transfer mixture to a large bowl, add the baguette pieces and half the Parmesan cheese and toss to combine.
  4. In a separate medium bowl, whisk together the eggs and 2 cups of broth. Pour over bread mixture 1 cup at a time and toss until evenly moistened, adding more broth if necessary. You might not use it all.
  5. Transfer mixture to a prepared baking dish, drizzle with remaining olive oil and sprinkle with remaining Parmesan cheese. Cover dish with aluminum foil and bake for 20-25 minutes or until a knife inserted in the center of the stuffing comes out warm. Increase temperature to 425° F and continue baking for 10-12 minutes or until the top is deeply golden. Let rest 10 minutes before serving.

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