Jing's Mala Stuffing

Heat the oven to 350 degrees. Melt 2 tablespoons of the butter and brush a 9-by-13-inch pan and set aside. Place the toasted bread cubes in a very large bowl and set aside.

Melt the remaining ½ cup butter in a large skillet over medium heat, then stir in the onion, celery and garlic, mala spice mix, salt and pepper. Cook until the onions and celery soften, 8 to 10 minutes. Stir in the sage, parsley and rosemary and 1 cup of stock; cook for an additional minute.

Pour the onion-celery mixture over the bread cubes and toss well to coat.

In a small bowl or measuring cup, whisk together the remaining 1½ cups stock and the eggs.

Pour that mixture over the bread cubes; stir and fold into the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the temperature registers 160 degrees on an instant-read thermometer. If the stuffing is getting too browned, you can tent it with foil.

Serve immediately, or you can store it covered in the refrigerator. Remove from the refrigerator 1 hour before reheating it in the oven.

In a wok or frying pan over medium-low heat, toast the chiles, cumin seeds, fennel seeds, star anise, cardamom seeds and cloves until fragrant, stirring frequently, about 3 minutes. Transfer to a small bowl and let cool. Add the sugar and kosher salt. Use a mortar and pestle or a spice grinder and grind to a fine powder. Makes ½ cup. Store in an airtight container for up to 2 weeks.