What's your favorite stuffing...

I thought 300+ pounds of lump was aggressive. :laugh:

You got enuf to try everything.

Howbout a bunch of roasted garlic cloves and some smoked cheez :ermm:

Hoss, you don't do small do you?
Try more than one, you go plenty!!
I would love a visual!!

Sweet!! You are the meat man for sure!!! :laugh:

Molly,

I thought that was gonna be a fatty lip.

Steve

Isn't LONEY a fattie already?

Ooo, I think a loney stuffed with sausage would be fantastic!!! Of course add cheese.

I will to!!

When you run out of ideas with LOONEY, try this or a variation. It is great in pork loins.

1/4 Lb Capicola, Thinly sliced
1/3 Cup Cottage Cheese or Ricotta
1 Pkg Spinach, Fresh
1/3 Cup Mozzarella, Shredded
1/4 Cup Pignoli nuts, pine nuts
3-4 Slices Bacon, Uncooked, cut in half
1/3 Cup Mango Chutney
EVOO

Hoss:
Depending on how many...How big...May also be somewhat dependent upon the seasonings used in your sausage, but here are a few ideas for stuffing I have done with good results.
The first one is pretty "out there", but really good if you like kraut. The last two a kind of the same, but do have different flavors.
Keep in mind these are more of a guideline than anything else and amounts should be adjusted.....

((1))
14oz. can of Bavarian Style Kraut
1 C. (three to four good handfuls) dried bread crumbs.
(boxed stuffing mix or croutons will also do here too)
1 Sm. onion, grated
2 cloves garlic, minced
1 rib celery, finely minced
1/2 t. dill weed
1/4 t. poultry seasoning
1/3 C dry wine
Salt and fresh ground pepper, to taste

Sauté the onion, garlic, celery in a bit of oil and add the wine, cooking down by at least 2/3's . Mix in the bread crumbs and can of the Kraut (drained). Add some chicken broth, or more wine if necessary. This mixture should not be runny, but should be of a consistency that it will hold together some when squeezed into a ball.

((2))
1/2 C. bread crumbs
1/2. Ricotta cheese
2 carrots, shredded (about 3/4 C.)
2 shallots (1 Sm. red onion), very finely minced
6 cloves garlic, minced
1 T. dried parsley
1/2 t. salt
1/4 t. fresh ground pepper

Combine the bread crumbs, cheese, carrot, garlic, salt, pepper and parsley.

((3))
2 T. olive oil, 1 T. being reserved from the tomatoes, the other a good quality extra virgin oil
1 sm. red onion, grated
4 cloves garlic, minced
5 to 6 oz. package of Baby Spinach, washed and relatively fine chopped (about 3 C.)
3 T. finely chopped, oil packed sun-dried tomatoes ( see note)
1/4 C. fresh grated Parmesan cheese
2 T. fresh grated Romano cheese
1 egg

Heat the olive oil in a large sauté pan over med. high adding the onion and sautéing for about 3 to 5 minutes. Add the spinach and garlic, continue to sauté for an additional 3 to 4 minutes (until the spinach is well wilted). Add the tomatoes, stirring everything together and remove from the heat transferring the mixture to a bowl to cool. Once cooled add a beaten egg and the grated cheese, mixing well.

((4))
2 to 4 cloves garlic, minced
6 sun dried tomatoes, chopped
10 oz. pk. frozen spinach, squeezed pretty dry
1/2 t. thyme
S & P to taste
1/4 C. goat cheese (Feta works well here)
1/4 C. cream cheese

Warm the 1 T. olive oil in a medium sauté pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine.

the butchers pies have a lot of broth (grease) in them, the trick is to bite the top edge of crust off and drink the broth before eating the pie