King Kooker 2106 Heavy Duty Portable Propane Outdoor Smoker Package - Manual (Page 20)

Jalapeno Corn Bread Dressing
Ingredients: 2-6 oz. packages of your favorite sweet corn muffin mix & additional ingredients as per the mix instructions.
1 tbsp. chopped canned jalepeno peppers, drained
4 oz. canned chicken broth
4 oz. water
1/2 cup chopped onions
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 tbsp. chopped parsley
1/4 cup cooking oil
4 oz. can sliced mushrooms, drained
1 well beaten egg
Mix the corn bread batter as per the instructions on the package and add the jalepenos. Oven bake the corn bread and
allow to cool. Use a large saucepan and your kitchen stove or an outdoor cooker to prepare the dressing. Place the
cooking oil in the pot. Combine the onion, bell pepper, celery, & parsley in the pot. Saute until the onions are clear, not
browned. Add mushrooms. Crumble the corn bread and stir into the onion mixture. Add the chicken broth and water. Stir
over a low heat for a few minutes. Pour the well beaten egg into the mixture & stir well. This should stuff 1 turkey or 2
chickens. Refer to the stuffing directions on the bottom of this page.
Andouille Dressing
Ingredients: 18 oz. french bread stuffing mix
1/4 cup chopped bell pepper
1/2 cup chopped onion
1/4 cup chopped celery
1 tbsp. parsley
1/2 stick butter
1 lb. andouille chopped into small pieces
1 egg well beaten
1 quart of water
Use a large saucepan and your kitchen stove or outdoor cooker to prepare the dressing. Place the cooking oil in the pan.
Combine the onions, bell pepper,celery & parsley in the pot and saute on low flame until the onions are clear, not
browned. Add the andouille & saute for a few more minutes. Add the stuffing mix & the water. Continue to simmer while
stirring the mixture. Add the egg to the mixture. Stir & remove from the heat. Refer to the stuffing directions on the bottom
of this page.
Oyster Dressing
Ingredients : 1 stick of butter or margarine
3 large yellow onions finely chopped
1 bunch of green onions finely chopped
2 or 3 stalks of celery finely chopped
2 tbsp. chopped parsley
5 or 6 dozen oysters, drained
1 loaf of sliced bread
Large bowl of water
2 eggs well beaten
Salt and Pepper
Use a large saucepan and your kitchen stove or outdoor cooker. Turn on low heat. Place the butter in the pan. Add the
yellow & green onions, celery, and parsley to the pan and saute until the onions are clear. Add the oysters to onion
mixture. Dip a slice of the bread into the bowl of water and then squeeze the excess water out of the bread. Tear the
squeezed bread into pieces & drop into saucepan with onion & oyster mixture. Continue wetting & adding all bread. Stir
the mixture occasionally during the process. When the entire loaf of the bread has been added, stir in the eggs. Salt and
pepper to taste. Sometimes oysters are very salty. Saute for a few minutes longer & remove from heat. Refer to the
stuffing directions on the bottom of this page.
Stuffing Directions
Stuff into the large cavity of the turkey or chicken and sew closed or close the opening with stuffing pins. Each recipe
should adequately stuff 1 turkey or 2 chickens. Refer to the Smoking Chart on page 16 for cooking times. When done,
remove the stuffing & carve the turkey or chicken.
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