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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Turkey With Stuffing Sausage
Options
lkapigian
Posts: 10,767
2195 Grams Turkey Tenderloin
439 Grams Pork Fat
2 TBS Salt
3 TBS Pepper Flakes
1.5 TBS Sage
1.5 TBS Thyme
12 Ounces Stove Top Stuffing
24 Ounces Chicken Stock
4 Eggs
1 TSP Cure 1
Double Grind Fat and Turkey ( second though Fine Die ) Pulse Stuffing Mix in Fiid Processor ,soak mix in Chicken Stock
Add all ingredients mix to bind
Started off as a " I was Bored and Wonder If" Came out actually quite good...Will be serving at a Bar on Thursday like Bangers and Mash
439 Grams Pork Fat
2 TBS Salt
3 TBS Pepper Flakes
1.5 TBS Sage
1.5 TBS Thyme
12 Ounces Stove Top Stuffing
24 Ounces Chicken Stock
4 Eggs
1 TSP Cure 1
Double Grind Fat and Turkey ( second though Fine Die ) Pulse Stuffing Mix in Fiid Processor ,soak mix in Chicken Stock
Add all ingredients mix to bind
Started off as a " I was Bored and Wonder If" Came out actually quite good...Will be serving at a Bar on Thursday like Bangers and Mash
Visalia, Ca @lkapigian
Comments
-
We should be neighbors Larry, really.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I'd be photobombing your YouTube channel Matt
Visalia, Ca @lkapigian -
Just blew my little mind.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
We'd have a channel! With your skillz, would be awesome!lkapigian said:I'd be photobombing your YouTube channel Matt------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@northGAcock opens up a whole new delivery method for Turkey and Stuffing...will use Fresh Herbs next time, but this gives options....Thinking about splitting some dinner roles with the sausage and cranberry toppingnorthGAcock said:Just blew my little mind.Visalia, Ca @lkapigian -
Still just shakin my head.lkapigian said:
@northGAcock opens up a whole new delivery method for Turkey and Stuffing...will use Fresh Herbs next time, but this gives options....Thinking about splitting some dinner roles with the sausage and cranberry toppingnorthGAcock said:Just blew my little mind.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Larry’s sausage is the best.
Oh, wait... -
Ha Ha, I actually went to get stuff to deconstruct my Thai Sausage then saw the Turkey Tenderloins ....next trip , ThaiVisalia, Ca @lkapigian
-
-
Cool idea.
I like it
XL & MM BGE, 36" Blackstone - Newport News, VA -
Wow, a toasted bun and some cranberry-jalapeño relish and there’s lunch.
great idea @ikapigianEnjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE -
You could make yeast roll dough and stuff them with the sausage mixture and a little cranberry sauce to make a Thanksgiving kolache.
Also, WTF is a turkey tenderloin? I would presume you would use thigh meat for this, but you have piqued my interest.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
@20stone I grabbed some dark meat then saw this ready to be run through the grinder, best I can tell it’s somewhere from the breast...could have used a bit more added fat, but next time....I agree thighs would have been ideal but was totally a test run that Turned out pretty darn good, next time all fresh ingredients vs stove topVisalia, Ca @lkapigian
-
when you peel the breast meat back theres a second muscle under it along the breast bone, you sometimes see it when carving. seem to see it sold more often with chicken. thats the tenderloin. those sausage bangers are getting me hungry
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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. -
@lkapigian
It looks mighty fine brother👍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. -
-
Was a hit ...served over a bed of mashed potatoes topped with gravy and Onion Straws ..going to refine it for XMas
Visalia, Ca @lkapigian -
So, about that Thai sausage...
-
Just PMd youtheyolksonyou said:So, about that Thai sausage... Visalia, Ca @lkapigian -
I think the recipe is in the sausage thread now.theyolksonyou said:So, about that Thai sausage...
NOLA -
Great idea. Reminds me of the Triple D episode where they were putting stuffing in a waffle iron to use as a base for an open face turkey sandwich.Michiana, South of the border.
-
So I went to make this again, could not find and Turkey Thighs...........Then I thought , "Stuffed Pork Chop Sausage"
5 Lbs Pork Shoulder
1 Lb Pork Fat
1.5% Salt
3 TBS Red Pepper Flakes
12 OZ Sourdough Bread Crumbs ( From my last loaf)
6 TBS MeatHeads Poultry Seasoning
4 Cups Chicken Stock
1 Pound Bacon Fried and Coarse Chop
4 Eggs
1 TSP Cure 1 ( optional)
Double Grind Pork and Fat did coarse blade this time, soak dried bread crumbs in Chicken Stock mix all ingredients to Primary Bind, stuff into casings
Came out better than the Turkey with Stuffing Sausage and tastes like Stuffed Pork Chops
Meat Heads Poultry Rub3 tablespoons dried "rubbed" sage
1 tablespoon dried rosemary, whole leaves
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon ground black pepper
1 teaspoon celery seeds
1/4 teaspoon ground cloves ( I omitted this )
Visalia, Ca @lkapigian -
Just “ON Fiya” you are!lkapigian said:So I went to make this again, could not find and Turkey Thighs...........Then I thought , "Stuffed Pork Chop Sausage"
5 Lbs Pork Shoulder
1 Lb Pork Fat
1.5% Salt
3 TBS Red Pepper Flakes
12 OZ Sourdough Bread Crumbs ( From my last loaf)
6 TBS MeatHeads Poultry Seasoning
4 Cups Chicken Stock
1 Pound Bacon Fried and Coarse Chop
4 Eggs
1 TSP Cure 1 ( optional)
Double Grind Pork and Fat did coarse blade this time, soak dried bread crumbs in Chicken Stock mix all ingredients to Primary Bind, stuff into casings
Came out better than the Turkey with Stuffing Sausage and tastes like Stuffed Pork Chops
Meat Heads Poultry Rub3 tablespoons dried "rubbed" sage
1 tablespoon dried rosemary, whole leaves
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon ground black pepper
1 teaspoon celery seeds
1/4 teaspoon ground cloves ( I omitted this )
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thanksgiving and time for Turkey with Stuffing SausageVisalia, Ca @lkapigian
-
oh wow.sign me up.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum