Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Best Stuffing Recipe

Smoke and BeersSmoke and Beers Posts: 1
edited 4:55AM in Sides
IngredientsStep 11 lb Ground Hot Italian Sausage3/4 lb Veal Stew Meat1/4 c butter1/3 Dried Parsley1 c Grated Parmesan (fresh is important here)
Step 210 oz frozen package of spinach1 Yellow Onion chopped3 c Chopped celery8 Peeled, Skinned Garlic cloves, minced or run through a press1 TB Oregano3/4 c Butter
Step 312 c Stuffing Mix (I use the coarsly ground but the cubes work as well) Seasoned or unseasoned doesn't really matter1 1/2 T Cracked Black Pepper6 t Kosher Salt (3 t 'normal' salt)2 1/2 t Poultry Seasoning 2 t Rubbed Sage1 - 1 1/2 cups turkey or chicken stock to moistenInstructionsStep 1Melt 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 2Cook 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 3Final 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.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.