Take tangy, spicy pickled cabbage and put it into stuffing!

My family has been making it for Thanksgiving since immigrating from Korea to the United States.

I take that tangy, spicy pickled cabbage and put it into my stuffing.

A wooden spoon scooping stuffing out of a dish.

Alison Bickel

My family has been making it since we immigrated to the States.

Because, like any good Korean family, we cant imagine a meal without kimchi!

We love to eat, and we love to cook.

Overhead view of kimchi stuffing in a casserole dish.

Alison Bickel

This was a holiday made for us!

Any excuse to cook too much food and stuff our bellies sounded like a holiday made in heaven.

So, now we only make our familys recipe: Stuffing with loads of kimchi throughout.

A plate with kimchi stuffing and green beans.

Alison Bickel

Its a beautiful combination of spicy and tangy, nutty, and aromatic all at once.

Its the perfect accompaniment to aRoasted Turkey.

We cant imagine Thanksgiving without it.

Ingredients to make a stuffing recipe in a glass bowl.

Alison Bickel

But you could just stick to one, if youd like, or even use your favorite dried herbs.

Then, place in an airtight container or zip-top bag and refrigerate.

Itll keep in the fridge for about a week.

Kimchi stuffing in a casserole dish.

Alison Bickel

Do not freeze, though, since the cabbage in the kimchi doesnt take well to freezing.

Dont add the olive oil until youre ready to bake it.

you could take it straight from the fridge to the oven if youre using a metal pan.

Drizzling olive oil over stuffing.

Alison Bickel

Add the bread into a large bowl.

Pour the chicken broth and butter over the top.

Using gloved hands or a wooden spoon, combine all ingredients until loosely tossed.

Foil covered baking dish of stuffing.

Alison Bickel

Transfer the stuffing from the bowl into the 9x13-inch pan.

Do not presslet the stuffing pile high and have some air pockets for good crisping.

Drizzle olive oil on top and cover with aluminum foil.

Kimchi stuffing on a plate with green beans.

Alison Bickel

Bake the stuffing for 40 minutes.

Serve fresh out of the oven or slightly cooled as a side dish to your turkey or roast.

Illustration of a Thanksgiving table, including a plattered Turkey, a whole fish, and a latticed pie

roast turkey resting in the roasting pan

Angled view of a white pot of gravy sitting on a wooden trivet with a ladle with some gravy and all on a white and brown embroidered table cloth

Overhead view of a gray bowl of almond milk mashed potatoes with a spoon and topped with butter on top of a fall themed embroidered cloth

Overhead view of a dutch oven with turkey dressing inside and a red linen next to it.

Greek-style stuffing in an oval white serving dish, with a red serving spoon in the right corner where some of the stuffing has been scooped out

Overhead view of kimchi stuffing in a casserole dish.

Two hands holding a green casserole dish of Wisconsin-style stuffing over a yellow doily on a wooden tabletop

Overhead view of a decorative serving platter of crunchy ramen salad with serving scoops

Portrait of Ross Mathews on a floral background

Corn pudding in a casserole dish (with a bit already spooned out from the corner) next to a table napkin

Angled view of a beige casserole dish with green bean casserole along with a serving spoon

Triscuit appetizers topped with melted cheese on a serving plate with flower design

Chocolate pecan pie with bourbon with a couple slices cut.

Overhead shot of no-bake pumpkin pie in a pie dish at a rustic setting with a cup of coffe, a grey-ish beige table linen, bowl of whipped cream, and a plate with a slice of pumpkin pie with a dollop of whipped cream

soda cracker pie slice (topped with whipped cream and fresh strawberries) on a small plate with a fork