1kg Pork Mince or Sausage Meat
1 onion, finely diced
1 tbsp butter
1 tbsp oil
1 clove of garlic, minced
1/4 cup chopped sage
1/4 cup chopped parsley
2 tbsp chopped rosemary
2 tbsp picked thyme leaves
small handful dried cranberries
salt & pepper to season
BBQ Used: Kamado Joe Classic II
Cooking Method: Indirect in lodge skillet
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium – High Heat
Fire up your BBQ and set it up for direct cooking to start with. The stuffing will cook indirect but first we need to saute the onions and garlic. If you are cooking on a kettle, then the 50/50 split method will give you both a direct and indirect zone. On the Kamado Joe, simply leave the deflector plates out to begin with.
Preheat your skillet over the fire and add the butter and oil. When warm, add the diced onions and saute for 4-5 minutes until they start to soften then go in with your minced garlic. Cook the garlic for a few minutes then add all the herbs to the skillet and mix through the onions. At this point, you only want to leave the skillet on the heat for another minute or so just to warm the herbs a little and bring out some of their flavours.
Tip the onion mixture onto a plate or tray to cool before it can be added to the stuffing mixture.
Grab yourself a large mixing bowl and add the pork mince, breadcrumbs, cooled onion mixture and 3/4 of the dried cranberries. Season with some salt and pepper then get in with your hands and combine the mixture thoroughly, ensure the breadcrumbs and onions are evenly mixed through the pork mince.
Tip the stuffing mixture back into the skillet you used to cook the onions and spread it out to an even thickness. Try not to smooth the top too much as any lumps and bumps will give you a nice crispy bits when they are cooked.
Regulate the temperature of your BBQ to 190-200c and place the skillet in the indirect zone. Close the lid and allow the stuffing to cook until it hits an internal temperature of around 72-75c – as the stuffing is spread across the skillet, this usually only takes 30 minutes or so but check it periodically with your Thermapen.
When ready, lift the skillet off and allow it to cool slightly before serving. garnish the top with the remaining dried cranberries and some chopped parsley