Christmas stuffing with a difference cooked on your BBQ
Cooking the stuffing on the BBQ frees up much needed oven space at Christmas and takes very little effort. All you have to do is put them on the BBQ and check them in 20 – 30 minutes. The parsnips and the cranberries add some moisture to the stuffing and the orange just gives them that Chrismassy flavour. These stuffing balls cooked by Richard and Ian are cooked on the Weber Master-Touch charcoal barbecue.
Ingredients
- pork sausage meat
- 1 orange; rind grated
- 2 parsnips; grated
- 1tbsp fresh thyme; chopped
- handful dried cranberries (or grated apple)
Combine all the ingredients, don’t use too much parsnip, cranberry or orange as the balls won’t hold together very well. Form into balls about the size of golf balls. Pre-heat the grill to about 180C (356F) and place a large Weber grill basket over the area of indirect heat. Add some soaked apple chips to the charcoal to add another subtle touch of flavour; soak them for about 20 – 30 minutes prior to using. Chips need soaking, otherwise they burn away too quickly, but chunks can be put straight onto the coals. The chips should start smoking more or less straight away, if you are using gas wait 10 – 15 minutes until they start producing a bluish/white smoke.
Place the stuffing balls in the basket and cook with the lid down for about 30 minutes. They are ready to come off when they hit 75C (167F); check to see when they are ready by using a digital temperature probe.
