5 LARGE CELERY STALKS
1 LARGE ONION
2 TSP FRESH THYME, CHOPPED
3/4 TSP SEA SALT
1/2 TSP FRESH GROUND BLACK PEPPER
1 TSP FRESH SAGE, CHOPPED
300ML CHICKEN STOCK
1 LOAFS SLICED FIRM WHITE BREAD
1/2 CUP LOOSELY PACKED FRESH PARSLEY
•when ready to cook, start the barbecue and wait until 325F or 160C is reached.
•In a 12” skillet or oven proof pan, melt the butter over a medium heat.
•Add celery and onion, and cook until tender, stirring occasionally.
•Stir in thyme, salt, pepper, sage, chicken stock, and 1/2 cup water; remove pan from heat.
•Place bread cubes in a large bowl. Add celery mixture and parsley; toss to mix well.
•Spoon stuffing into 13” by 9” glass baking disk; cover with foil and bake in the barbecue for 40 minutes or until heated through. Enjoy!
Firefly Barbecue is the first EU company to win an award at the prestigious American Royal World Series of Barbecue Sauce Contest.
Derbyshire, UK – Firefly Barbecue Limited is pleased to announce that it was awarded first place for the Best BBQ Sauce on the Planet in the vinegar category, at the 2019 32nd Annual American Royal World Series of Barbecue® Sauce Contest.