Gomushin Girl’s family recipe for stuffing:
bok choy stuffing

1 loaf crusty bread, cubed and left overnight to become stale
1 small head of bok choy (Brassica rapa chinensis – chinese chard, chinese mustard, celery mustard, spoon cabbage), chopped
1/3 cup chopped walnuts or pecans (about 75-100 grams)
1/4 cup melted butter (60ml)
salt, pepper, and sweet paprika to taste

Combine stale bread, bok choy, and nuts in a large bowl and toss together.  Drizzle butter over the mixture and give it another toss, season to taste, and toss again.  Stuff into the main cavity of a whole turkey, chicken, or duck and roast as directed.  If there is extra stuffing, place giblets and other organs (or wings/drumsticks or 1/2 cup chicken stock) in a cheesecloth bag on top of the stuffing in a oven-proof dish covered for 20 minutes at 325 degrees Fahrenheit (165 C), then remove foil and roast another 5-10 minutes until golden brown.