Thai-Style Sausage and Rice Dressing

Ingredients

• 2 tablespoons butter 
• 0.5 bunch cilantro leaves separated
• 2 large eggs slightly beaten
• 2 tablespoons garlic divided minced
• 2 tablespoons ginger divided minced
• 4  spring onion chopped
• 12 ounces ground pork 
• 1 teaspoon kosher salt 
• 1 tablespoon lemon grass minced (tender inner part)
• 3 cups chicken broth reduced-sodium
• 1 cup onion chopped
• 1 pound sourdough bread cubed stale
• 1 cup sticky rice 
• 2 tablespoons basil 
• 3  thai chile stemmed chopped

Equipment

• food processor
• bowl
• frying pan
• oven
• pot
• baking pan
• toothpicks
• aluminum foil

Directions

1. Soak rice in 2 cups hot water for 1 hour.
2. Drain rice. Line a bamboo steamer with foil and poke small holes all over the foil with a toothpick.
3. Add rice to steamer. Set over a pot of boiling water and steam until rice is moist and tender, 15 minutes.
4. Meanwhile, preheat oven to 37
5. Whirl 1 tbsp. each ginger and garlic, the lemongrass, cilantro stems, and chiles in a food processor until chopped and blended, about 1 minute.
6. Mix in pork and salt.
7. Melt butter in a large nonstick frying pan over medium-high heat.
8. Add remaining 1 tbsp. each ginger and garlic, the green onions, and onion, cooking until softened, about 3 minutes.
9. Add pork mixture and cook, stirring often, until no longer pink, about 4 minutes.
10. Transfer mixture to a large bowl.
11. Add broth, steamed rice, cilantro leaves, basil, eggs, and bread, tossing to combine.
12. Put mixture in a greased 9- by 13-in. baking dish. Cover with foil.
13. Bake 30 minutes.
14. Remove foil and bake another 30 to 40 minutes until hot in the center and browned on top.
15. *Sticky rice is often labeled "sweet" or sometimes "glutinous"; when cooked, it's dense and, yes, sticky. Find it in Asian markets and some well-stocked grocery stores.