Ingredients:
 
1 ounce dried black Chinese mushrooms (about 8 mushrooms)
1 1/2 cups (1 pound) jasmine or jasmati rice, uncooked
2 tablespoons vegetable oil
4 scallions, chopped
3 celery ribs, finely chopped
1/4 pound thickly sliced prosciutto or Smithfield ham, cut into 1/4-inch dice
1 (8 ounce) can sliced water chestnuts, rinsed and coarsely chopped
1 (8 ounce) can sliced bamboo shoots, rinsed and coarsely chopped
3 tablespoons shredded fresh ginger
3 tablespoons dry sherry
3 tablespoons soy sauce
1 pound chestnuts, roasted and peeled, coarsely chopped
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup turkey or chicken broth, optional
 
Directions:

Place the dried mushrooms in a small bowl and add enough boiling water to cover. Let them stand in the hot water until softened (20 to 30 minutes). Drain the mushrooms.
 
Cut off and discard the tough stems, and coarsely chop the caps. Set aside.

Bring a large pot of lightly salted water to a boil over high heat. Add the rice and reduce the heat to medium. Boil uncovered until the rice is barely tender (about 15 minutes), drain and rinse under cold running water. Place the rice in a large bowl.

Heat the oil over medium-high heat in a large skillet or wok. Add the scallions, celery, prosciutto, water chestnuts, bamboo shoots, ginger, sherry, and soy sauce. Stir-fry until the celery is crisp-tender (about 3 minutes).

Transfer the vegetable mixture into the bowl of rice and mix in the roasted chestnuts and cilantro. Season with the salt and pepper.

The stuffing can be used as a stuffing inside Turkey (or Duck), or baked as a side dish. If used as a side dish, place the stuffing in a lightly buttered casserole dish, drizzle with the broth, cover, and bake until golden brown.
 
Makes about 12 cups