05 stuffing

BBQ stuffing is for life – not just Christmas

A while back, we gave a recipe for a Christmas barbecue turkey and we promised to give some recipes for stuffing and marinades.

This is likely to be of more interest to our Australian and Southern African readers than the European or North American ones. Having said that, a friend of mine in England was recently picking my brain for Xmas BBQ ideas to entertain and host his Hungarian in-laws! And a few years ago, I spent a pleasant Christmas in Pomona in the the Los Angeles basin. This year, LA is predicted to have 67℉ with partial sunshine and no rain.

For those lucky enough to live in Hawaii, Honolulu is expecting 78℉ – that’s good enough for a sand bake!

So, it’s time to keep our promise and give you those stuffing recipes. The quantities below are large quantities for a large turkey. If you are having a smaller turkey, scale the quantities down accordingly.

Celery and Apricot Stuffing

Ingredients

  • 8 cups of breadcrumbs (not golden – ideally fresh and home made in the blender)
  • 250 grams celery stalks (may include leaves)
  • 250 grams fresh apricots (or dried apricots soaked overnight)
  • 4 tablespoons butter (leave out of fridge for 20-30 minutes beforehand, to soften)
  • 2 tablespoons mustard (English or French according to taste)
  • 1 tablespoon chopped parsley
  • 2 eggs
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Water (if you use dried apricots – otherwise, the juices are enough)

Preparation

  1. Slice the celery into manageable pieces
  2. Remove any stones from apricots (if using fresh apricots) or drain the apricots if using dried and soaked apricots)
  3. Put the celery and apricots in the blender/liquidizer (available from amazon.com, Amazon.co.uk or amazon.com.au) and turn it on until they are finely chopped/minced.
  4. Put the bread crumbs, soft butter and chopped parsley into a large bowl and mix thoroughly.
  5. Add the celery and apricots to the mixture.
  6. In a separate bowl, beat the egg and mustard together and add to the mixture.
  7. Season the mixture with salt and pepper and mix well
  8. If stuffing is a little too dry add a small amount of water.
  9. Stuff the turkey cavity, neck and the area between the drumstick and breast.
  10. Barbecue roast the turkey in accordance with our recipe.
  11. Roast the turkey according to size, but 30 minutes before you finish, rake the stuffing out of the cavity and leave it on a corner of the tray or a tray of its own. This gives it time to develop a crisp “bark” on the outside, while also making sure that the turkey cooks fully on the inside.

Below is an alternative recipe with walnuts and fried onions.

02-Celery-Apricot-Walnut-Stuffing-cover

Walnut, Celery and Apricot stuffing

Ingredients

  • 8 cups of breadcrumbs (not golden – ideally fresh and home made in the blender)
  • 3 chopped onions
  • 4 tablespoons butter
  • 250 grams celery stalks (may include leaves)
  • 250 grams fresh apricots (or dried apricots soaked overnight)
  • 1 tablespoon chopped parsley
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Water (if you use dried apricots – otherwise, the juices are enough)
  • 3 onions, chopped
  • 200 grams of chopped walnuts

04 stuffing

Preparation

  1. Slice the celery into manageable pieces.
  2. Remove any stones from apricots (if using fresh apricots) or drain the apricots if using dried and soaked apricots).
  3. Put the celery and apricots in the blender/liquidizer (available from amazon.com, Amazon.co.uk or amazon.com.au) and turn it on until they are finely chopped/minced.
  4. Melt butter in a pan and add onions.
  5. Stir-fry the onions for about 3-4 minutes, then place in a bowl to cool down.
  6. Put the bread crumbs, celery and apricots, chopped parsley into a large bowl and mix thoroughly.
  7. Season the mixture with salt and pepper and mix well.
  8. Add the fried onions and keep mixing.
  9. If stuffing is a little too dry add a small amount of water.
  10. Stuff the turkey cavity, neck and the area between the drumstick and breast.
  11. Barbecue roast the turkey in accordance with our recipe.
  12. Roast the turkey according to size, but 30 minutes before you finish, rake the stuffing out of the cavity and leave it on a corner of the tray or a tray of its own. This gives it time to develop a crisp “bark” on the outside, while also making sure that the turkey cooks fully on the inside.

For a real alternative, try the following stuffing/dumpling. Please note this should be cooked outside the bird for best results.

10 stuffing

Piquant Potato Stuffing/dumpling

Ingredients

  • 1 large potato
  • 1 large onion
  • ½ cup grated horseradish
  • 3 large leafy celery stalks
  • 1 cup chopped, leafy coriander
  • 2½ cups of flour
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 2 tablespoons of sunflower oil
  • Water to bind

Preparation

  1. Peel and grate the potato.
  2. Peel the onion.
  3. Use a blender/liquidizer or grater (available from amazon.com, Amazon.co.uk or amazon.com.au) to finely grate/chop the onions and celery.
  4. Mix the grated potato, horseradish, onions and celery with the flour.
  5. Add the salt, pepper and oil, and mix thoroughly.
  6. Add the water and mix until the mixture binds together in a lump
  7. Mold into a round or oval shape and place on a greased tray
  8. Pour water into the tray and put in the BBQ to roast side by side with the turkey.
  9. At the halfway stage, turn the dumpling to stop it getting dried out on top.
  10. If the water appears to be running out top it up. (The idea of the water is to stop it drying out on the surface while it cooks through slowly. If it is has not developed a “bark on the outside, you can do the last half hour without water.)

 

07-roast turkey meal

These recipes can of course be used even if you cook the turkey in the oven. But the last one at least should definitely be tried on the BBQ. It makes an ample quantity and if you do potatoes as well, there’ll be no shortage of carbs to go with the protein of the turkey itself – or beef or lamb if you prefer!

 

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