First, about a day or so before you want to make your dressing, slice up your sourdough into 1 inch cubes and set them out in a cool, dry place, either on the counter or in the fridge, to dry out and become stale overnight.

Or, if you need it faster, after you cube the bread, you can place them in a preheated 200°F oven for 10-20 minutes to quickly dry out your bread to approximate stale bread.

While we wait for this, we can prepare the sticky rice. Traditionally, sticky rice is cooked by soaking it in water for 3-4 hours and then steaming it in a bamboo basket. But, since most people wouldn’t have this special equipment, I’ll be showing how to make it using a rice cooker.

So, first, rinse the rice a couple of times until the water is somewhat clear but still a little cloudy.

Then, add your rice to the rice cooker bowl and add in your water. I recommend a 1:1 ratio, but your rice cooker might differ slightly so try different ratios if you want your sticky rice to be more or less clumpy.

Then, let this soak in your unplugged rice cooker for 30 minutes up to 3-4 hours to allow the rice to soak up the water, making it softer and stickier.

Then, when you’re ready to cook it, give it a stir, and sprinkle in some salt if desired. Make sure you flatten the rice so that all of it is covered in the water, and then cook it how you normally would cook other rice in your rice cooker.

Then, once it’s done, let it rest on warm for at least 5-10 minutes before you open the cooker, to let the steam finish cooking the rice.

Then, you can fluff the rice up and let it rest in the rice cooker until you’re ready to use it.

While your rice is cooking, we’ll prepare the pork mixture. So, for your ginger and garlic, give these a mince and place half of them in a large bowl and set the other half aside for later.

For your lemongrass, peel off the tough parts if needed, then mince this up into small pieces as well, and add it to the ginger and garlic bowl.

Then, for your cilantro, separate the stems and leaves, mince up the stems and add it to your bowl as well, and set the leaves aside for later.

Lastly, for your Thai chilis, destem them, remove the seeds if you wish to make it less spicy, and then mince these into tiny pieces as well and add it to your bowl.

Then, once your ingredients are ready, add in your pork and salt to the same bowl, and mix this all together.

Then, for the rest of the ingredients, for your green onions and normal onions, mince and dice these up into small pieces and set these aside as well. And for your cilantro leaves and Thai basil leaves, mince these up and set these aside also.

Next, if you plan on baking your dressing right away, preheat your oven to 375°F.

Then, while we wait for that, we’ll brown the pork mixture, so melt your butter in a large pot or pan over medium-high heat.

Then, once that’s ready, add in the set aside minced ginger and garlic, the prepared green onions and onion, and cook these until the onions soften, about 3 minutes or so.

Next, add in the pork mixture and cook this for about 4 minutes or so, stirring and breaking up the meat often, until it’s no longer pink.

Then, when that’s ready, transfer the cooked pork mixture to a large bowl.

Next, add in the chicken broth, cooked sticky rice, cilantro leaves, Thai basil, eggs, and cubed bread, and mix this all together.

When everything is ready, place this mixture into a greased 9×13 pan and spread it out into an even layer.

Cover this with some aluminum foil and then once your oven is preheated, bake this for 30 minutes.

Then, remove the foil and bake this for another 30-40 minutes, until the center is hot and the top is browned.

Then, remove this from the oven and let this cool a few minutes before serving, and with that, your Thai-Style Sausage and Rice Dressing is ready to eat.