Smoked Sausage Stuffing

🧂 Ingredients

• 12 ounces breakfast sausage

  (mild, hot, or maple)
• 2 tablespoons unsalted butter
• 2 celery stalks

  diced
• 1 small yellow onion

  diced
• 2-3 tablespoons chopped flat-leaf parsley
• 12 ounces herb-seasoned bread cubes
• 2 1/2-3 cups chicken broth
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

• 1 Preheat grill for 359 degrees F. Add you choice of wood 5 minutes before
  cooking.
• 2 Cook the sausage according to the package instructions. Using your spatula,
  crumble the sausage into small pieces. Remove the sausage from the pan and set
  aside.
• 3 Wipe the cast-iron skillet with paper towels. Melt butter over medium heat. Add
  the celery and onion. Cook for 2-3 minutes until they are glossy and
  semi-tender. Remove the pan with vegetables from the heat.
• 4 Pour bread cubes over the vegetables.
• 5 Next, combine the poultry seasoning with salt, black pepper, and garlic powder.
  Season breadcrumbs evenly with the mixture, then add the chopped parsley.
• 6 Top seasoned bread cubes with the cooked sausage.
• 7 Pour 2 1/2 cups of chicken broth (or stock) over the top.
• 8 Carefully combine ingredients.
• 9 Place the pan with the stuffing into your smoker or grill, close the lid, and
  cook at 350 degrees for 40-45 minutes.
• 10 Once the top takes on a gorgeous golden brown color, and the sausage stuffing
  slightly bubbles around the edges, it’s done!
• 11 Remove from the grill, and place the skillet onto a heat-resistant surface. Let
  stand for 10 minutes before serving.
• 12 Store leftover stuffing in an airtight container in the refrigerator for up to 3
  days. Reheat in a 325-degree oven for 12-14 minutes or in the microwave.
• 13 Freeze this stuffing for up to 1 month.

Nutrition Info