×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum and scores of new friends
(3) An expanded Temperature Guide Magnet that selles for $9.95
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

barbecue

Bread & Butter Stuffing with Cranberries

"If you stuff it in the bird it is stuffing. If it is served on the side it is dressing." Meathead

Here's a very traditional stuffing recipe perfect for turkey or for stuffing a pork loin roast (above). It was inspired by a recipe from my former student and teacher, David Rosengarten. He was a student in my wine classes at Cornell, and I call him my teacher because he since became a famous chef, one of the first hosts of the FoodNetwork, author of several cookbooks, and I have learned immensely by listening to him and reading his work. He travels the world, reports on his culinary adventures, and creates amazing, complex recipes for his Rosengarten Report.

Makes. 12 servings

Takes. Assembly takes 30 minutes, baking takes about 1 hour.

Ingredients

3 pounds Italian bread, sliced

8 ounces (2 sticks) butter (salted or unsalted)

1.5 cups finely chopped celery

2 cups chopped onions

1 cup peeled and chopped apple

6 cups low sodium chicken stock or turkey stock

1 tablespoon of dried thyme (2 tablespoons fresh)

2 tablespoons dried crushed sage leaves (4 tablespoons fresh chopped)

1 cup cranberry raisins

11/2 teaspoons kosher salt

1 teaspoon ground black pepper

About the stock. If you have made my Ultimate Turkey you will almost certainly have leftover stock. This is a great place to use it.

Method

1) Slice the bread and grill it over medium heat to dry it out and bring some nice golden toasty flavor to the party. Watch things closely because they can go from golden to burned in a hurry. Cut it into squares about 1/2" on all sides. Precision not required! Leave the crust on.

2) Melt the butter in a large saucepan over low heat. Add the celery and onions and cook over low heat for 5 minutes. Add the thyme, sage, cranberry raisins, salt, and pepper, and cook for only 1 minute.

3) Pour the mixture over the bread. Add the apples and stock. Taste and adjust the seasonings.

4) At this stage you can go in one of two directions: Traditional, or Muffings. To go traditional, put the mixture in a large roasting pan. I use a ovenproof glass pan so I can make sure the bottom isn't burning. Set up a grill for 2-zone cooking and preheat to 325°F in the indirect side. Bake on the indirect side oven, covered, with foil for about 60 minutes until it is at least 160°F in the center. It should be golden and crisp on top, and firm but not too wet in the center.

Of course you can do this in an indoor oven too, just don't put it on the bottom rack or it will burn. To make Muffings, follow the instructions in the sidebar.

This page was revised

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2005 - 2015 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted (some photos of commercial products such as grills were provided by the manufacturers and are under their copyright). This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.