Best Turkey Stuffing recipe - and it's cooked in a Pumpkin
This will be the best Turkey stuffing recipe you'll ever taste - and you make it in a Pumpkin, on your BBQ!
Take traditional turkey stuffing to new levels and impress your guests when you make this the centerpiece for Thanksgiving dinner.
Once you learn how to make stuffing in a pumpkin, and your friends and family taste it, they'll never let you make traditional turkey stuffing ever again.
The really great thing about this sausage and wild rice stuffing recipe is that you can change it to a Crock Pot stuffing recipe for Christmas and skip the pumpkin.
Why not make your whole Thanksgiving dinner on the grill and make this Rotisserie BBQ Turkey to go with your turkey stuffing recipe.
This recipe's been adapted and perfected from several others I've collected over the years including one from the Big Green Egg cookbook for Eggheads.
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BBQ Side Dishes › Turkey Stuffing Recipe
Serves: 12 - 16
Prep time: 40 minutes
Cook time: 3 hrs
Indirect Heat: 300F - 325F
What you'll need:
Tip: if you can't find sourdough bread then try french baguettes or pumpernickle. If all else fails use plain white bread.
Tip: if you can't find bulk sausage use premade Bratwurst sausages and remove the casings before frying.
Step 1:
Cut a lid from the pumpkin and scoop out the innards as if you were going to make a jack 'o lantern.
Pierce the inside of the cleaned pumpkin with a fork but don't cut through to the outside.
Rub salt and pepper on the inside walls of the pumpkin.
Step 2:
In a large sauce pan bring the chicken broth to a boil.
Add the rice, cover and simmer for 45 minutes or until the rice is cooked (about 40 minutes)
While the rice is cooking spread the bread cubes on a lined cookie sheet and sprinkle dried sage over the pieces.
Place in a preheated oven at 275F for 20 - 30 minutes flipping the bread cubes at least once. Cook until the cubes are slightly toasted.
Step 3:
In a large sautee or fry pan break up the sausage and sautee until browned over medium heat.
If you're using bulk sausage then sprinkle some dried sage and black pepper over the raw meat as it starts to cook.
If using premade sausage removed from their casings then no extra seasoning should be required.
Remove from the pan when cooked, cover and set aside.
Step 4:
In the sautee pan used to cook the sausage add the butter until melted over medium heat.
Add the chopped leek, onion, green onion and garlic.
Sautee for several minutes until the onion begins to soften.
Add the bourbon (Yay!).
Add the chopped ham, apples and sausage and cooked until heated through.
Remove from heat.
Step 5:
In a large mixing bowl combine the rice, bread cubes, the sausage ham onion mixture from above and the beaten eggs.
Add the dried cranberries (Craisins) and raisins.
Add the fresh thyme and sage and some salt and pepper to taste.
Stir well to combine the turkey stuffing recipe.
Step 6:
Spoon all of the turkey stuffing recipe mixture into the pumpkin.
Once you've spooned all the stuffing into the pumpkin insert a sprig of fresh rosemary down into the center of the stuffing.
Place the lid on the pumpkin.
Step 7:
Preheat the barbeque or grill to 300F - 325F and set up for indirect grilling.
Place the stuffed pumpkin in a disposable aluminum pan and place on the BBQ.
Cook for 3 hours (or until the internal temperature reaches 180F).
Remove from the grill and carefully present the pumpkin with a spoon so your guests can scoop out their stuffing.
The pumpkin will be softer after cooking so take care not to damage it.
Enjoy!
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| Rotisserie BBQ Turkey | Potatoes Au Gratin | Rotisserie Chicken recipe |
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