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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

Outside the bird stuffing for Mad Max turkey

Little StevenLittle Steven Posts: 286
edited November -1 in Poultry


• 1 lb good bulk sausage hot is good• &#189 Cup butter, melted
• 1 Cup diced onions• 1 Cup turkey stock
• &#189 Cup diced celery• 5 Cup turkey stock
• &#189 Cup diced red bell pepper• 2 roasted turley wings
• 4 Clove chopped garlic• 3 roasted turkey necks
• &#188 Cup chopped parsley• 1 Tbs coarse ground pepper
• &#188 Cup chopped sage leaves• 1  Tbs hot chili flakes (optional)
• 2 Tbs chopped thyme leaves• 12 Cup stale bread cubes
• 2 Tbs chopped rosemary leaves
• 1 tsp chopped savoury leaves


Fry sausage breaking into small lumps until just pink. Add vegetables and garlic until onions are just softened.
Remove mixture and drain. Allow to cool.
Cube stale bread of your choice, I like plain white sourdough and Calabrese mixed. Place in large bowl and mix in herbs and pepper.
Mix in sausage and vegetables gently and drizzle in butter and stock to moisten.

Roast on egg , if possible at 325 for 90 minutes. Remove foil and check stuffing. If too dry moisten with stock, if too wet continue to cook without foil.


Form aluminum foil into eight tight balls about 1&#034 dia. for spacers.
Place balls in foil pan and fill with turkey stock to below level of foil balls.
Punch holes in bottom of identical foil pan with fork.
Fill punched pan with stuffing mix and place turkey wings and necks on top.
Place stuffing pan in stock pan and wrap both with aluminum foil. Crimp foil on edges of upper pan.

Number of Servings:

Time to Prepare:

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