Serves: 15
Total Calories: 100
TO MAKE THE BASIC STUFFING: In a large bowl combine the bread crumbs and cornbread. Set aside. In a large sauté pan over medium-high heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add to the bread mixture and toss lightly. Add the eggs, salt, and pepper. Toss until well mixed. Set aside.
FOR POULTRY: Place the cranberries in a small bowl with enough hot water to cover them. Let sit for at least 15 minutes to rehydrate. Meanwhile, warm the butter in a medium sauté pan and cook the mushrooms in it for about 10 minutes, stirring occasionally. Drain the cranberries. Add the cranberries, sautéed mushrooms, sage, thyme, and rosemary to the bread mixture.
FOR PORK: Add the pineapple and macadamia nuts to the basic stuffing.
To prevent bacterial growth, don't pack stuffing into the bird or pig too tightly, and only stuff the meat just before placing it on the grill. The stuffing is done when an instant-read meat thermometer inserted into the center registers 165°F.
Alternatively, put the stuffing in a heavy-duty aluminum baking pan. Cover with aluminum foil and grill over Indirect Medium heat (or in the oven at 350°F) for 30 to 35 minutes until the internal temperature reaches 165°F in the center. Note: For a crispy top, take off the foil and grill or bake for 10 minutes more.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Perfect Partner Bread Stuffing recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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