Shiitake And Lotus Seed Stuffing

• 3/4 cup dried lotus seeds
• 1/2 cup dried sliced shiitake mushrooms
• 3 1/2 cups ground chicken (breast and thigh)
• Giblets from turkey or chicken, chopped
• 1 cup chopped shallots
• 1 cup chopped onion
• 3/4 cup chopped water chestnuts
• 1 cup dried sweet rice flakes, preferably green
• 3 teaspoons mushroom powder
• 1 1/2 tablespoons fish sauce
• Freshly ground black pepper

1. Place lotus seeds in medium bowl with water to cover.
2. Soak 2 hours.
3. Drain seeds, and transfer to saucepan.
4. Cover with water, bring to a boil, then reduce heat to low.
5. Simmer until seeds are slightly firmer than cooked chickpeas, about 1 hour.
6. Drain well, and allow to cool.
7. Split seeds in half, discarding any bitter green shoots in centers.
8. Set aside.
9. Cover mushrooms with hot water, and allow to soak until softened, about 15 minutes.
10. Drain well.
11. In large mixing bowl, combine lotus seeds, mushrooms, chicken, giblets, shallots, onion, water chestnuts, rice flakes and mushroom powder.
12. Mix well with wooden spoon.
13. Season with fish sauce and black pepper to taste.

lotus seeds, shiitake mushrooms, ground chicken, turkey, shallots, onion, water chestnuts, sweet rice, mushroom powder, fish sauce, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/253 (may not work)