OVERVIEW
The beauty of this roll of stuffing is that you can cut it into individual slices. It should slice cleanly, but don’t worry if it crumbles slightly. The alternative is to cook it in a baking tray, covered with foil. The recipe makes around 20 portions, so it’s great for when you’re feasting on leftovers in the days after Christmas. To make your Christmas Day as stress-free as possible, this can be prepared ahead of time and reheated on the EGG while your centrepiece is resting.
MAKE YOUR STUFFING
In a pan with a little oil, sweat down the onion and garlic for 15 minutes on a low heat. Add to the remaining ingredients in a large mixing bowl and mix thoroughly to combine.
In the onion pan, cook a small sample of your mix to check the seasoning.
Lay out a sheet of Big Green Egg Pink Butcher Paper. Spoon the stuffing mix along one edge, leaving a bit of space at both ends, then roll it up into a sausage. Twist the ends of the paper to provide a nice tight seal. You might want to wrap an additional layer of baking foil around it just to be sure.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place, topped with a Stainless Steel Grid. Your target temperature is 200°C.
Depending on the thickness of the roll, cook for around 30-40 minutes until the stuffing reaches an internal temperature of 72°C. It’s worth taking a reading after about 20 minutes to ensure you don’t overcook it.
Rest the roll for a few minutes, then unwrap. Carve the slices of stuffing from one of the ends.
