The last 2 years I have been sattled with Stove Top Stuffing for T-Day due to (problems). I'm not going to go one more T-Day,without a good stuffing. In the move I lost recipes for homemade stuffing. I will need to cook this in the egg and move 1 hour. Feed around 20 so a couple pans and different recipes won't hurt. Max, yours good without a turkey? Oyster stuffing? TIAMike
Car Wash Mike,I don't know if this is what you're looking for but here is my late Grandmother's Cornbread Dressing recipe: 1/3 cup Margarine 1 cup Chopped Celery 1/2 cup Chopped Onion 1 recipe of Martha White Cornbread Mix crumbled (makes about 6 cups) 2 1/2 cups biscuit pieces (use the cheap generic biscuits might take 2 or 3 tubes) 3 cups Chicken Broth 1 tsp. Dried Sage 1/2 tsp. pepper 2 Eggs BeatenPreheat oven to 450 deg, grease a 9 x 12 pan, sautee the celery & onion in margarine until tender; mix with cornbread, biscuits; add seasoning; stir in broth and eggs; pour in prepared dish and bake approx. 30 min.It's kind of fitting that this came up because she passed away last Tuesday and that was the same day I severed a double batch of this at my office's Thanksgiving potluck to rave reviews so I think it was a fitting tribute...
Car Wash Mike, What a loser :> Just kidding man.I'd do the stuffing in an oven unless you do it separate on a super clean burning Egg.Smoked stuffing does not sound good.
Car Wash Mike, here's what i've been making the last couple of years from hottie giada. . ..everyone loves it.. . . and it will give you an excuse to go to your italian deli too :-) and like others said, make sure your egg is burning really clean. . .wet bread will really absorb the smoke. . .i'd think about even keeping it covered while its in the egg, and when you go to warm it up and your friend's house, stick it in there oven to finish and crust up a little. ...Ciabatta Stuffing with Chestnuts and Pancetta Recipe courtesy Giada De Laurentiis See this recipe on air Friday Nov. 19 at 11:00 AM ET/PT. Show: Everyday ItalianEpisode: Italian Thanskgiving 6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves 3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken 1/4 cup chopped fresh Italian parsley leaves 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 2/3 cup freshly grated Parmesan 1 cup (or more) canned low-salt chicken broth Salt and freshly ground black pepper 2 large eggs, beaten to blend Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Car Wash Mike,Everyone seems to like this one: (enough for a large bird)
1.5 cups onion, chopped 1 cup celery, chopped (leaves included) 1 stick butter .5 lb. ground pork sausage with sage included; or add sage to your favorite sausage. (I use Jimmy Dean brand). 1 cup coarsley chopped mushrooms (I include some shitakes) 8 cups corn bread, crumbled ( Use 3 boxes Jiffy Corn Muffin Mix or your favorite recipe) 2 teaspoons salt 1 teaspoon freshly ground peppercorns 1.5 teaspoons poultry seasoning or .5 teaspoon thyme .5 teaspoon rosemary .5 teaspoon nutmeg 1 cup white wine (or chicken broth) 1 egg, slightly beaten .5 - 1 cup dried cherries or cranberries and some dried apricotsSauté onions & celery until just tender and put in large bowl. Cook sausage and mushrooms together. Pour off the grease and add to celery and onion. Mix together with the bread crumbs and seasonings. Just before stuffing the bird, moisten mixture with the wine, add the egg & dried fruit and mix well. Stuff the bird (or not!) just before cooking, via the indirect method w a drip pan, on your grill. 13 minutes per pound usually works for me, but have a meat thermometer handy. Cook to 161° in the breast.Julie
Car Wash Mike, if your going to cook the turkey in the egg, tie it off tightly so that the stuffing doesnt soak up smoke or maybe cover it from the start with foil, you wont get the good crunchy parts at the outside edge but it will reduce the smoke making it bitter. a piece of stainless wire is what i use to tie it off, prewrapped around a piece of pipe, see my post under unsolicited posts below and you will get the idea. i usually cook 2 smaller birds, 18 pounds, one in the oven with stuffing, the other in the egg similar to mad maxthis is a newengland recipe, you would have to order the seasoning, its a pretty local product here for suffing i saute 2 small onions and about 6 stalks chopped celery jimmy dean spicy log fried drained and crumbled bag of bread cubes 1.5 tablespoons or more bells seasoning chicken stock to wet bread, dont get it to soggy and dont press, squeeze it and it wont be fluffy 1 egg stuff birdyou can add to this, walnuts, cranberries, whatever you like
Car Wash Mike, You can always make your stuffing a day or two in advance. To me, it's one of those things that tastes better when reheated, like stew, tomato sauce etc. Plus it relieves the stress of cooking so many things on one day. Sorry I don't have a written down recipe to contribute. I make a bread stuffing and a barley stuffing or dressing. I just make them as I go. Both a couple days in advance of T-giving. I'd better write them down for my heirs!
Just kidding man.I'd do the stuffing in an oven unless you do it separate on a super clean burning Egg.Smoked stuffing does not sound good.
