 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I have not tried this yet but it looks like something my family would like. Saving for summer grilling. Described as having a crusty edge and juicy, well-seasoned interior; like a good burger only better. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 celery rib, chopped |
1 1/2 lbs ground chicken |
1 1/2 cups dry cornbread stuffing mix |
3/4 cup prepared thick barbecue sauce |
1 teaspoon hot pepper sauce |
1 egg |
Directions:
1. Prepare a medium-hot barbecue fire or preheat a gas grill; coat grill rack with vegetable oil or cooking spray.
2. In a medium skillet, heat the oil; cook the onion and celery over medium heat, stirring frequently, until the vegetables are softened (about 5 minutes).
3. In a mixing bowl, combine the chicken, 1 cup stuffing mix, 1/4 cup barbecue sauce, hot pepper sauce, egg, and cooked vegetables.
4. Divide the mixture into 6 parts; form each into an oval loaf about 1-inch thick.
5. Spread the remaining stuffing mix on a plate and dip the loaves into the stuffing to coat lightly.
6. Grill the loaves on one side for 10 minutes; turn carefully with a spatula, brush the cooked side of the loaves with the remaining 1/2 cup barbecue sauce, then grill about 10-15 minutes or until loaves are cooked through.
7. Leftover suggestion: reheat chunks in bottled barbecue sauce thinned with beer; ladle chunks and sauce into sandwich rolls along with coleslaw for a hot barbecue sandwich.
|
|