G'day fellow eggerz !
I've decided to do my almost famous thanksgiving turkey on the egg this year.
Basically, I'm going to do my standard recipe (stuffed bird etc.) - but do in on the egg uncovered with a bit of smoke. I'm thinking some alder and cherry.
Any comments / tips? :whistle:
By the way, here's my recipe for my stuffing (no measurements - I just wing it! LOL)
1 lb sausage meat
2-3 stalks of celery chopped
1 large onion chopped
1 stick unsalted butter
3 tblspns sage
salt / pepper
4 cloves chopped garlic
1/2 cup toasted pine nuts
1 or 2 loaves of cubed stuffing bread
Brown the sausage meat and remove, leaving some of the fat. Add celery, onion, butter, and sage and bring to a light simmer, until the celery and onion are softened. Remove from heat, and add the garlic.
(I sometimes add some chopped mushrooms that I've pre-cooked)
Set everything aside to cool.
Cube up the bread into a large bowl and toss with the sausage meat and pine nuts.
Pack that bird until it squeals!
If I have too much stuffing, I'll put it in a small casserole dish then put it in the oven for about 1/2 hour while the bird is resting.