Thanksgiving Stuffed Prime Rib
By: Jack Mancuso
Nearly 90% of American households eat turkey for Thanksgiving. It’s a tried-n-true custom with many people following recipes handed down through generations. Having said that, are you a little tired of the “same old”? If so, I have a recipe for you. This Thanksgiving "Leftovers" Stuffed Prime Rib sounds daunting, but I can make it easy while still giving you that “WOW” factor.
See, it’s okay to use boxed stuffing and premade mashed potatoes. While some might shudder at the idea, we like to spend more time with our guests for the holidays instead of slaving at the stove all day. If you want a fresh Turkey dressing idea, I’ve supplied a short recipe for an Asiago-Bacon blend here, too.
- 5.5 lbs Prime rib
- Cuso’s Gravel Seasoning
- Boxed turkey stuffing
- 1 ½ cup premade mashed potatoes
- ½ lb Fresh green beans
- ½ cup Gruyere cheese
- Cuso’s Maple Bourbon Seasoning
- 1 stick Butter
- 3 sprigs rosemary
- ½ cup bourbon
- 2 cups beef bone stock
- 2 tbsp Cuso's Gravel Seasoning
- 2 tbsp Cuso's Grass Seasoning
- Chives (garnish)
- Set the smoker to 250F
- Butterfly the prime rib using a well-sharpened knife.
- Sprinkle the inside evenly with Cuso’s Gravel Seasoning
- Layer the mashed potatoes, stuffing, beans, and cheese on the surface
- Wrap the prime rib back up, rolling it like a jelly roll, sprinkling Cuso’s Maple Bourbon Seasoning on the outside as you go.
- In a metal pan (that you will place underneath the prime rib in the smoker, put in the butter, rosemary, bourbon, beef stock, Cuso's Grass Seasoning and Gravel Seasoning (this will become your gravy)
- Smoke the prime rib until the internal temperature is 120-125 (30 minutes per pound)
- Let it rest for 30 minutes (hey, it’s had a busy day)
- Place the drippings into a saucepan
- Let it begin bubbling, and slowly add sprinkles of flour, stirring consistently.
- Stop when you’re happy with the gravy’s thickness. Transfer to a gravy boat.
- Slice using a good Chef’s Knife for consistent slices.
- Garnish with chives, then serve.
INGREDIENTS: ASIAGO-BACON TURKEY DRESSING
- 1 box Turkey Stuffing Mix
- 1 1/2 cups of chicken broth
- 4 tbsp butter
- ½ pound bacon, cooked and crumbled
- 2/3 cup chopped celery
- 2/3 cup white onion, chopped
- 3 cloves garlic minced
- 2 teaspoons poultry seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 cup grated Asiago cheese
Ingredient notes: You can use any type of bacon (like black pepper or cherry smoked). Adjust poultry seasoning to taste. If you wish, swap out Asiago for fontina, fresh parmesan, or gouda.
- Melt the butter, using it to saute the onions, celery, and garlic gently.
- Add the chicken broth, poultry seasoning, garlic powder, and onion powder. Stir.
- Bring the broth to a boil
- Add the stuffing mix and cover
- Remove from the heat
- Stir in the cheese and cover
- Let the mix stand for 5 minutes before giving it a good fluffing with a fork.
PitMaster’s Memo: Stuffing or Dressing
Around the holidays, you’ll hear the words stuffing and dressing used in exactly the same way, even though they are two different culinary creatures.
- Stuffing is typically a mixture of bread cubes, herbs, vegetables, and sometimes meat, which is then cooked inside the turkey.
- The bread cubes used in stuffing can be made from various personally preferred types of bread, such as white bread, pumpernickel cornbread, or sourdough.
- The stuffing absorbs the juices and drippings from the turkey as it cooks, resulting in a rich, savory flavor.
- Stuffing tends to have a moist, soft texture.
- It is important to ensure that the stuffing reaches a safe internal temperature to prevent any potential foodborne illnesses.
- Dressing is very similar to stuffing in terms of ingredients but is prepared and cooked separately from the turkey.
- It begins with the same bread cube mixture as stuffing, along with herbs, vegetables, and other seasonings.
- Dressing goes into a casserole dish or pan (instead of inside the turkey), allowing it to develop a crispy golden top.
- It may be moist or slightly dry, depending on the recipe and preferences of the cook.
- You can make dressing in advance and reheat it before serving, making it a convenient option when you don’t have a lot of oven space to spare.
Glazed carrots and parsnips
Sweet and Sour Onions
Deserts (it wouldn’t be Thanksgiving without them!)
From the Bar
Bourbon Harvest Blast