Also from Food and Wine - Best of the Best, Volume 9.

Kim Chee Stuffing

8 servings

One 12 oz. loaf rustic white bread, crust removed, bread cut into ½ inch cubes
5 Tb. unsalted butter
3 celery ribs, chopped
3 garlic cloves, minced
1 med onion chopped
¾ cup kim chee, drained well and coarsely chopped
½ cup pecans, coarsely chopped
2 ½ tsp kosher salt
½ tsp dried oregano
½ tsp dried thyme
1 tsp freshly ground black pepper
2 large eggs beaten
1 ½ cups chicken or veg. stock
¼ cup fresh orange juice

preheat over to 350. on a large rimmed baking sheet, toast the bread cubes for 15 mins or until dry. Transfer to large bowl.

in a large skillet, melt the butter. Add the celery, garlic and onion and cook over moderate heat until tender, about 8 mins. Transfer to the bowl w/ the bread cubes. Add the kim chee, pecans, salt, oregano, thyme, pepper, eggs, stock and o.j.; stir until the bread is evenly moistened (!). transfer the stuffing to an 8 x 13 inch baking dish. Cover w/ foil and bake for 30 minutes. Turn the oven to broil and remove the foil. Broil the stuffing 3 inches from the heat for about 2 minutes, or until the top is browned and crisp. Serve hot.

The unbaked stuffing can be refrigerated overnight. Bring to room temp before baking