Looking for a way to add a different flavor to your Thanksgiving table? I got you. This Filipino Thanksgiving Stuffing Recipe is filled to the brim with Bibingka and Longganisa. It’s then flavored with an Itlog na maalat custard that brings all the flavors together. There are shortcuts provided, as we all know we don’t have time to make everything from scratch. So let’s go put this in the oven together!
Ingredients you will need for the Filipino Thanksgiving Stuffing
You can use some short cuts here for the stuffing filling. You can use your favorite Bibingka recipes, buy one that is already made or use a box mix like I did.
- Bibigka Mix – Just use one of the packet inside the box. If you are using a pre-cooked one, make sure it’s on the smaller side. An 8 inch one is perfect.
- 1 Pound of Skinless Longganisa. When cooking break it up into little bite size pieces.
- 1 Large Red Onion. Peeled and diced into 1 cm pieces.
- 1 Head of Garlic. Peeled and diced small
- 2 Cups of Baby Spinach. Wash and make sure it is dry. We are going to be using it raw.
Prepare the Bibingka Cubes
To make the filling for the Filipino Thanksgiving Stuffing first we are going to prep the Bibingka. If you are using a mix, cook according to package direction, removing the sugar. Bake and then leave to fully cool. You can make this ahead of time (the day before is good).
Once it is cool, cut the Bibingka into small bite size cubes. Pre-heat your oven to 350C and spread out the Bibingka cubes on a baking tray. Toast in the oven for 15 minutes until nice and crispy. Turn off the oven and set aside.
Cook the Longganisa Bites
In a large pan add 1 tablespoon of olive oil and turn on the heat to medium. Once the pan is hot add in the longganisa pieces. Cook for 8-10 minutes until the longganisa has a nice char on it. Take the logganisa out of the pan and leave to cool in a bowl.
Using the same pan as the logganisa add in the onion and cook for about 5 minutes until soft and translucent. Add in the diced garlic and cook for a further 2 minutes. Turn off the stove and put the onions and garlic in a bowl.
Ingredients for the Itlog na Maalat Custard
This is what you will need to make the savory custard.
- 2 Tablespoons Sliced Green Onion
- 2 1/2 Cups of Broth (any will do)
- 2 Fresh Eggs
- 1 Tablespoon Black Pepper
- 1 Frozen and Peeled Itlog na Maalat (salted egg) (this makes it easier to grate)
How to make the Savory Custard
Crack the 2 eggs in a large bowl and whisk well. Add in the broth, green onion and black pepper. Mix well. Using a grater or microplane grate the frozen Itlog na maalat into the custard mixture. Mix well again.
Put the Filipino Thanksgiving Stuffing Together.
Now we get to put everything together. First pre-heat your oven to 350C. Then drizzle about 2 tablespoons of olive oil onto a 9×13 baking dish.
Next put the toasted bibingka, cooked longganisa bites, onion, garlic and baby spinach into a large bowl.
Pour the savory custard into the bowl.
Mix well!
Transfer into your baking dish, making sure everything is even.
Cover the baking dish with foil and bake for 40 minutes.
After the 40 minutes take off the foil and increase the oven temperature to 450C. Bake the Filipino Thanksgiving Stuffing for a further 15 minutes until the bibinkga is nice and golden and crisp.
How to Serve the Filipino Thanksgiving Stuffing
To finish add some crispy garlic and fresh sliced green onions on the top. Serve with the rest of your Thanksgiving Feast.
FAQ
Can you use a Bibingka box mix? Yes you can. I recommend White King Bibingka Mix. Just don’t add in the sugar as stated in the instructions in the box.
Can you use a Store Bought Bibingka with it already sprinkled with sugar? Totally. It will add to the texture of the stuffing and will caramelize it with even more flavor.
Do I really need to toast the Bibingka cubes? Yes you do. If you leave them just baked, they will be too soft and soggy and will not get crisp in the oven. Taking the extra step of toasting them first, gives them a firmer texture to handle the custard.
What if I can’t find Itlog Na Maalat? I would add about a tablespoon of good salt into the custard mixture or even add some Parmesan cheese. About 1/4 of grated Parmesan cheese is a good replacement.
What if the only Longganisa I find has skin? It’s okay. You can take the extra step of removing it, as you need to cut it into bite size pieces anyway. Or just leave it. The skin can add a little bite to the stuffing.
Does the Itlog Na Maalat really need to be frozen? Yes it does! It make the job so much easier and less messy. If you did forget to freeze it before hand, you can also mash it up really good and add it into the custard.
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Filipino Thanksgiving Stuffing Recipe
Looking for a way to add a different flavor to your Thanksgiving table? I got you. This Filipino Thanksgiving Stuffing Recipe is filled to the brim with Bibingka and Longganisa. It’s then flavored with an Itlog na maalat custard that brings all the flavors together. There are shortcuts provided, as we all know we don’t have time to make everything from scratch. So let’s go put this in the oven together!
Prep Time: 1 hour hour
Cook Time: 1 hour hour
Course: Side Dish
Cuisine: American, Filipino
Filipino Thanksgiving Stuffing
- 1 8 Inch Cooked Bibingka Cut into 1cm Cubes
- 1 Pound Skinless Longganisa Cut into Bite Size Pieces
- 1 Large Red Onion Cubed
- 1 Head Garlic, Peeled, Crushed and Chopped
- 2 Cups Baby Spinach
- 3 Tablespoons Olive Oil
Itlog Na Maalat Custard
- 2 1/2 Cups Broth (Any is okay)
- 2 Fresh Eggs
- 2 Tablespoons Sliced Green Onion
- 1 Frozen Itlog Na Maalat (Make sure it is Peeled)
- 1 Tablespoon Black Pepper
Make the Stuffing
To make the filling for the Filipino Thanksgiving Stuffing first we are going to prep the Bibingka. If you are using a mix, cook according to package direction, removing the sugar. Bake and then leave to fully cool. You can make this ahead of time (the day before is good).
Once it is cool, cut the Bibingka into small bite size cubes. Pre-heat your oven to 350C and spread out the Bibingka cubes on a baking tray. Toast in the oven for 15 minutes until nice and crispy. Turn off the oven and set aside.
In a large pan add 1 tablespoon of olive oil and turn on the heat to medium. Once the pan is hot add in the longganisa pieces. Cook for 8-10 minutes until the longganisa has a nice char on it. Take the logganisa out of the pan and leave to cool in a bowl.
Using the same pan as the logganisa add in the onion and cook for about 5 minutes until soft and translusent. Add in the diced garlic and cook for a further 2 minutes. Turn off the stove and put the onions and garlic in a bowl.
Put it all together
First pre-heat your oven to 350C. Then drizzle about 2 tablespoons of olive oil onto a 9×13 baking dish.
Next put the toasted bibingka, cooked longganisa bites, onion, garlic and baby spinach into a bowl.
Pour the savory custard into the bowl and mix well.
Transfer into your baking dish, making sure everything is even. Cover with foil and bake for 40 minutes.
After the 40 minutes take off the foil and increase the oven temperature to 450C. Bake the Filipino Thanksgiving Stuffing for a further 15 minutes until the bibinkga is nice and golden and crisp.
Take out of the oven and leave to rest for 10 minutes before serving with the rest of your Thanksgiving feast.
I highly recommend this Bibingka Box mix. To make the right portion for this recipe use just one packet in the box.
Mix together 3 eggs, 1/4 cup of melted butter and 1 cup water. Add in the dry Bibinka mix.
Bake in the oven at 450C for 15 minutes until it baked through.
Leave to cool fully and then cut into cubes.