We crazy Canucks celebrated Thanksgiving this past weekend. Family, food and thankfulness was the theme. I was handily inspired as well. I wanted to do up a roasted chicken with stuffing, and wound up with far too many ideas. I couldn’t use every cooking method I wanted on the chicken, although I may attempt it with cornish game hens at another time, but I was able to do up some stuffing for everyone’s differing tastes.
Whole Grain Sausage Stuffing
Preheat the grill to 375°F.
On a cookie sheet, toast the bread on the grill for about 5 minutes, until it is crispy but not browning or burning. Remove it from the grill.
Spray a large sauté pan with nonstick spray, then over medium heat, brown the sausage. Once it is brown on the outside, drain off any excess fat. Add the celery and onion, sautéing until the onion is translucent. Add the parsley, Bone Dust and poultry seasoning.
Stir in the toasted bread, adding salt and pepper to taste. Pour the chicken broth over the bread. You want it moist, do not have liquid on the bottom of the pan.
You can either stuff this in the bird, or put into an oven safe baking dish and bake durring the last 15-30 minutes of roasting your bird on the grill.
I added a little bit of a cheesy twist to this semi-traditional stuffing. Not only did I use homemade cheese bread, but I use the grill too.
Preheat your grill to 375°F
Season the bread with the poultry seasoning, then toast the bread on a cookie sheet until it is crispy, but not browning or burnt.
Melt the butter in a sauté pan, then cook the celery and onion until the onion is translucent.
Add the parsley and sage, then the bread. Pour the chicken stock over the bread mixture until it is moist, but there is no liquid in the bottom of the pan.
You can either stuff this into a bird, or bake for the last 15 to 30 minutes of the roasting process in an oven safe dish.
Both of these stuffings were a total hit. I am surprised to have any leftover at all, but there were only 4 of us at dinner that evening. How was your Thanksgiving feast? Did you cook any of it on the grill?