Thank you mish for your kind welcome in the poll thread. I don't have internet at home so I only get on every now and then.
I don't really have a set recipe. I'll try to explain the best I can.
First soak (unless you use fresh) your shitake mushrooms and black fungus in water until hydrated. You can reserve some of the soaking liquid to cook the rice, but be careful as the liquid is quite strong.
You can cook the sweet brown (or white if you prefer) rice in plain water, or a mixture of water, chicken or turkey broth and mushroom stock (my preferred method). If you use plain water you will want to add a little salt. I boil like cooking regular rice in a covered pot, but my dad prefers putting the rice and liquid in a glass bowl and steaming it in a steamer. One of the keys is cooking the rice properly. I never measure, but I think the ratio is about 1.54379/1.00629 rice to liquid.
Dice up an appropriate amount of onions, celery, chinese sausage (lop cheung sp?), shitakes, black fungus and giblets. Additional ingredients could include water chestnut, bamboo shoots, and chestnuts or whatever you think would work. I make it different every time. Saute LIGHTLY in a little vegetable oil and season with salt, pepper, and poultry seasoning. Over sauteeing will cause the texture of the final product to suffer. You want just a little crunch.
Mix the sauteed ingredients in with the cooked rice adjust seasoning to taste and stuff in the turkey. Since the turkey never holds enough I will put additional stuffing in a bowl and heat up in the oven.
This stuffing gets rave reviews. Most people who haven't tried it before are verry impressed.
If anybody tries it let me know what you think.