This stuffing is based on both the savory tamales that are made around summer's Dragon Boat Festival and Taiwanese sticky rice, with a few favorite flavors thrown in for good measure. I developed this recipe over 20 years ago because my Chinese husband and family wanted some Chinese flavors in their Thanksgiving dinner. The stuffing is quite versatile and forgiving, and you can add pretty much whatever you want to it to fit your taste. I usually stuff it in the turkey, with extra going into a casserole dish, and then I baste the turkey in soy sauce, roasted sesame oil, and Shaoxing rice wine; this ends up making a great jus to serve alongside the stuffing and turkey.

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