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!
Equipment
- 9x13 Baking Dish
Ingredients
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 ½ 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
Instructions
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.
Make the 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 micro plane grate the frozen Itlog na maalat into the custard mixture. Mix well again.
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.
Notes
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, ¼ 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.