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Video link to recipe here: https://youtu.be/fr0ffjn7CMM

Christmas in July: If you think turkey and stuffing are just for the holidays, think again!

Summertime is also a "holiday time" and I love using the Weber Ranch Kettle barbecue to cook large meals. This succulent and moist roasted turkey breast with casserole stuffing is just the thing!

At the end of the video, I just show you a glimpse of an alternate recipe.

1kg turkey breast
1 onion
white wine
preserved lemons (fresh lemons can be substitued)
fresh cranberries (dried cranberries can be substitued)

12 slices bread, toasted and cut into squares
60g melted butter
2 chicken stock cubes
1 onion
fresh sage
celery leaves

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Using a charcoal funnel, get your coals lit. This takes about 20 minutes.

For turkey, place all ingredients in oven-proof dish. Cover with foil and let stand at room temperature for 20 minutes.

Place coals on either side of barbecue so when lid is shut it creates an circular oven heat system. Place pan between heat sources on the grill in the barbecue and close lid. Here is a video link to how to do this.

Toast and cut sliced bread and place in oven-proof dish. Melt butter in a pot and pour in 1 cup (more or less) of boiled water. Add stock cubes. Add chopped celery leaves and chopped onions. Pour over bread cubes and mix very gently. Cover with foil.

Place next to turkey in a barbecue and close lid. Make sure neither dish is directly over the coals.

After 1 hour, remove foils, close barbecue and let cook further to brown the top of the stuffing.

Of course, this can also be cooked in a conventional oven but it is so much nicer on a closed barbecue.


Alternatively, cook the turkey breast with just white wine, onions, mustard, and red peppercorns as shown in the photo below. The stuffing mix was made into balls and wraped in bacon. This was a delicious alternative and was more impressive when serving to guests.

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#Christmasinjuly #turkeyandstuffing #followlisanow #weberranchkettle