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stuffing?

victor1
victor1 Posts: 225
in EggHead Forum
Am anxious to try a turkey, probably something in the 8 lb. range or so for starters.  Will it work with traditional bread type stuffing.  We usually used seasoned bread crumbs, cream of chicken soup etc.   Thanks in advance.
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Comments

  • Canugghead
    Canugghead Posts: 13,685
    Stuffing blocks air flow and prevents turkey from cooking inside, by the time the inside comes to temp the breast may be overcooked.  How about cooking the stuffing separately? Last time I tried muffings - stuffing baked in muffin pans, came out real nice. 
    canuckland
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Canugghead said:
    Stuffing blocks air flow and prevents turkey from cooking inside, by the time the inside comes to temp the breast may be overcooked.  How about cooking the stuffing separately? Last time I tried muffings - stuffing baked in muffin pans, came out real nice. 

    Mmmmmm....more crust.....mmmmmm
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    This might be the best stuffing idea I've seen for that tasty crust
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  • Canugghead
    Canugghead Posts: 13,685
    my first attempt...

    image
    canuckland
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  • fishlessman
    fishlessman Posts: 34,580
    ive tried it a few times and the stuffing exposed to smoke gets bitter tasting. i made this turkey zipper and it worked well on a smoked bird but now i just cook two smaller birds, one in the egg and one with stuffing in the oven.  the safety nerds will tell you that stuffing in a bird will kill you and to cook it on the side but thats a dressing, its not comparable to stuffing
    :D

    meet frankenturkey

    image


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • anton
    anton Posts: 1,813
    I have read no to stuffing in the bird on the egg, I am going with the " muffings", stuffing in muffin pan.I am using this recipe, been studying for a month.

    http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Canugghead
    Canugghead Posts: 13,685
    @anton +1, that's where I got the inspiration to do muffings. Turkey came out great too, but I still prefer mad max's gravy though.
    canuckland
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  • henapple
    henapple Posts: 16,025
    South of the Mason Dixon line we have "dressing". Stuffing is what we do to ourselves. [-(
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • dldawes1
    dldawes1 Posts: 2,208
    I did a turducken with cornbread dressing layereded between chicken/duck/turkey and stuffed inside chicken. Worked out fine. No complaints.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Little Steven
    Little Steven Posts: 28,817
    edited November 2014
    I can't find the post with pictures I did on oven stuffing but I did find this. The trick is to use two aluminum disposible pans. One with a couple of inchesof good dark turkey stock along with some rolled up tin foil balls slightly larger than the depth of the stock. Punch a bunch of holes in the second pan with a fork or a jaccard. Put your stuffing in the pan with the stock on top of the balls of foil. Then place a bunch of turkey necks and wings on the top of the stuffing and cover the whole deal with foil.

    (
    • 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

    Instructions

    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 2 to three hours. Remove foil and check stuffing. If too dry moisten with stock, if too wet continue to cook without foil.

    Notes

    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.)

    Steve 

    Caledon, ON

     

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  • Canugghead
    Canugghead Posts: 13,685
    Little Steven said:
    I can't find the post with pictures I did on oven stuffing but I did find this. The trick is to use two aluminum disposible pans. One with a couple of inchesof good dark turkey stock along with some rolled up tin foil balls slightly larger than the depth of the stock. Punch a bunch of holes in the second pan with a fork or a jaccard. Put your stuffing in the pan with the stock on top of the balls of foil. Then place a bunch of turkey necks and wings on the top of the stuffing and cover the whole deal with foil.

    (
    • 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

    Instructions

    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.

    Notes

    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.)
    holy smoke, the stuffing/dressing has more ingredients and more complicated to make than the gobbler itself  :D
    canuckland
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  • Little Steven
    Little Steven Posts: 28,817
    You are a techie. Maybe you can find the original post. It seems the old forum has lost it's search function. I can find the link but it just brings me back to the first page of the forum. Here is the link.

    (
    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=187&func=view&catid=1&id=523235#523235)

    Steve 

    Caledon, ON

     

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  • SGH
    SGH Posts: 28,988
    henapple said:
    South of the Mason Dixon line we have "dressing". Stuffing is what we do to ourselves. [-(

    Uncle Apple, I could not have said it any better myself. And I'm pretty darn articulate when I want to be ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Canugghead
    Canugghead Posts: 13,685
    Little Steven 
    this one?

    canuckland
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Little Steven said:
    I can't find the post with pictures I did on oven stuffing but I did find this. The trick is to use two aluminum disposible pans. One with a couple of inchesof good dark turkey stock along with some rolled up tin foil balls slightly larger than the depth of the stock. Punch a bunch of holes in the second pan with a fork or a jaccard. Put your stuffing in the pan with the stock on top of the balls of foil. Then place a bunch of turkey necks and wings on the top of the stuffing and cover the whole deal with foil.

    (
    • 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

    Instructions

    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 2 to three hours. Remove foil and check stuffing. If too dry moisten with stock, if too wet continue to cook without foil.

    Notes

    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.)

    Love.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Little Steven
    Little Steven Posts: 28,817
    edited November 2014
    Canugghead said:
    Little Steven 
    this one?

    This one:

    (sted by: Little Steven on 2008/10/11 15:06:23  

    In Reply to: See post below NMSG posted by Little Steven on 2008/10/11 14:47:42

    I think I messed up explaining this last year so I will try again with pics. Sorry it is so long
    First make a dark turkey stock (roasted backs and necks, wings and mirepoix)
    image
    Then fry sausage onions, celery, garlic and peppers
    image
    Herbs, pick 'em. I use thyme, rosemary, sage and parsley (didn't want to sound like Art Garfunkle by saying it the other way)
    image
    Chop the herbs and more garlic
    image
    Punch holes in an aluminum pan
    image
    Make some foil balls and place in another pan
    image
    Put some stock in the pan with the foil balls
    image
    Mix sausage, dry bread, veg and herbs in, moisten with some stock and clarified butter
    image
    Place a couple of turkey wings and necks on top
    image

    Put the stuffing pan with the holes on the one with the stock and cover both pans with foil and bake for about three hours at 350*
    Remove foil and cook till browned on top

    Steve)

    Steve 

    Caledon, ON

     

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Posting so I can remember Estebanito's stuffing recipe.
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  • logchief
    logchief Posts: 1,431
    Crazy good looking stuffing/dressing.  Looks like quite a gourmet kitchen in the background too.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • jlsm
    jlsm Posts: 1,012
    Stuffing goes in the bird; dressing is cooked separately. I still call dressing stuffing, though. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    jlsm said:
    Stuffing goes in the bird; dressing is cooked separately. I still call dressing stuffing, though. 
    That's the way I was taught - However you make it, it is dressing until it goes into the bird, then it magically changed to stuffing. Kinda like the way chilli without beans magically becomes pasta sauce....

    On the egg (or any BBQ) I think the only stuffing should be buttered chopped celery, carrots and onions (any others you might like - but leave room for air to move). 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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