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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Best Stuffing Recipe

Smoke and BeersSmoke and Beers Posts: 1
edited November -1 in Sides

Ingredients

Step 1
1 lb Ground Hot Italian Sausage
3/4 lb Veal Stew Meat
1/4 c butter
1/3 Dried Parsley
1 c Grated Parmesan (fresh is important here)

Step 2
10 oz frozen package of spinach
1 Yellow Onion chopped
3 c Chopped celery
8 Peeled, Skinned Garlic cloves, minced or run through a press
1 TB Oregano
3/4 c Butter

Step 3
12 c Stuffing Mix (I use the coarsly ground but the cubes work as well) Seasoned or unseasoned doesn't really matter
1 1/2 T Cracked Black Pepper
6 t Kosher Salt (3 t 'normal' salt)
2 1/2 t Poultry Seasoning
2 t Rubbed Sage
1 - 1 1/2 cups turkey or chicken stock to moisten

Instructions

Step 1
Melt the butter over medium high heat. As soon as it's foaming add the meat and saute until browned well. Proceed to grind meat into a bowl and mix with the Parsley and Parm. Set aside.

Step 2
Cook the spinach per the package instructions and squeeze out the excess water. Grind together with the Onion, Celery and Garlic. Add the Oregano to the mixture. Melt the butter over medium high heat in a skillet and add the ground mixture and lightly brown. Once browned set aside (you can add it to the bowl with the previously browned meat at this point).

Step 3
Final step is to mix everything together and then moisten with the chicken stock.

Bake as you would any other stuffing or stuff the bird, you'll have extra.

Notes

Number of Servings:

Time to Prepare:

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