The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Thanksgiving Turkey Stuffing Recipes


This great sausage and bacon stuffing is simple and tasty. Make sure to use good quality sausages. If you use plain ground pork meat, you will be missing something! Cook it in a baking dish as a side dish while you bbq your bird on indirect heat.

Turn on the left burner on your grill to medium, place a drip pan below the grill on the right side and place your turkey on top of the pan. The heat from the left side will cook your turkey on the right side. Please remember this and allow enough time to cook your turkey to 180F internal temperature - Your BBQ is full of wholes, so it's not very efficient especially if the weather is windy and cold.

Makes 10 servings.

6 ounces sliced bacon
1 pound pork mild Italian sausages
2 large sweet onions, peeled and chopped
1 cup fresh celery, diced
1 tablespoon ground black pepper
2 tablespoons celery salt
250g butter
1 tablespoon sea salt
2 TBSP thyme
2 TBSP sage
2 TBSP rosemary
1 liter water
1 450g loaves of bread, torn into pieces

Preheat oven to 350 degrees F.

Cook the bacon until it starts to browned, add onions and cook until the onions are soft. Removed the meat from the sausages casing and use like ground meat. Add the ground pork sausage meat and the celery and fully cook everything while breaking into small pieces, drain and set aside.

In a large bowl combine the meat mixture and everything else together including the bread, thoroughly blending until all pieces are coated with butter. Transfer to a large baking dish or two medium baking dishes. Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.




Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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