This Filipino stuffing uses fluffy pandesal and longganisa for a sweet-savory twist on the classic holiday stuffing. Perfect for festive potlucks, it’s a comforting crowd-pleaser bringing Filipino flavors to the table!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Pandesal: This is a classic Filipino bread, soft cakey, and found in most Filipino bakeries or convenience stores. You can substitute this with dinner rolls, milk bread, or standard white bread.
Longganisa: This will give a light sweetness to the stuffing, which can be purchased frozen in most Filipino or Asian groceries. You can replace this with either Italian or Western sausages. Longganisa may also be omitted for a vegetarian option.
Butter, onion, celery, garlic, thyme, rosemary, sage, chicken powder: The main flavor drivers. You can adjust the herbs with more or less to taste. Fresh herbs are preferred, but dried may also work. Chicken powder can be substituted with chicken or beef powder, or omitted (just replace with kosher salt to taste).
Chicken stock: To moisten the bread and act as a binder. You can also use vegetable or beef stock, if preferred.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Bake the pandesal for 30 minutes until lightly toasted.
Cook the longganisa briefly, then set aside.
In a buttered pan, add in the onions, celery, garlic, thyme, rosemary, sage, and chicken powder.
Gently mix together the toasted pandesal, longganisa, herb mixture, and chicken stock together.
Transfer to a baking dish and bake for 30 minutes. Enjoy!
Cooking Tips
Avoid a mushy stuffing: Gently pour the broth just until the bread is moist, not soaked. If you find the mixture is too wet, you can add more cubes of toasted bread. Slowly folding the mixture to incorporate rather than vigorously stirring can also help with texture. Avoid pressing the mixture flat in your baking dish, just spread it out gently.
Serving idea: You may garnish the top with chopped green onions or fried garlic bits for extra texture and a pop of color!
FAQs (Frequently Asked Questions)
How long do leftovers last?
This can stay good for up to 3 days stored in the refrigerator. To reheat, you simply microwave, or toast in the oven or airfryer at around 350 F.
Why is my stuffing mushy?
This can be due to adding too much liquid, an under-toasted/non-stale bread, vigorous mixing, or pressing down too firmly when transferring to a baking dish.
What do I serve this with?
Stuffing is normally a side dish served with other main dishes, such as turkey, roast chicken or beef, ham, or other roasted vegetables.
Filipino Stuffing Recipe
8
servings30
minutes30
minutes1
hourThis Filipino stuffing uses fluffy pandesal and longganisa for a sweet-savory twist on the classic holiday stuffing. Perfect for festive potlucks, it’s a comforting crowd-pleaser bringing Filipino flavors to the table!
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Ingredients
8 cups cubed pandesal
1 tablespoon neutral oil
1 cup longganisa, casing removed
1/2 cup butter (1 stick)
1 small onion, chopped
1 large celery stalk, chopped
5 garlic cloves, minced
1 thyme sprig, minced
1 rosemary sprig, minced
1 sage sprig, minced
1 tablespoon chicken powder
1 1/2 cups chicken stock
Directions
- Preheat your oven to 300 F. Once to temperature, spread the cubed pandesal on a parchment-lined baking tray and bake for 30 minutes.
- In the meantime, heat the oil in a pan over medium-high heat. Add in the longganisa and cook for 5 minutes. Set aside.
- In the same pan, melt the butter. Add in the onions and celery, cook for 3 minutes to soften. Add in the garlic, thyme, rosemary, sage, and chicken powder. Stir and cook for 3 more minutes until fragrant.
- To a large mixing bowl, add in the toasted pandesal cubes, cooked longganisa, herbed aromatics from the pan, and chicken stock. Using a spatula or spoon, mix gently to moisten the bread.
- Transfer the mixture to a baking dish. Increase the oven heat to 400 F, and once to temperature, bake the stuffing for 30 minutes.
- To finish, broil on high for 1 to 2 minutes to toast the surface. Let cool for at least 15 minutes prior to serving. Enjoy!
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