This sausage stuffing is rustic and hearty and is a a family favorite during the holidays. It's fantastic as a side for turkey and also works great stuff in a pork crown roast. It can be smoked or cooked in an oven.
Ingredients
- 2 Tablespoon extra-virgin olive oil
- 1 Cup celery, diced
- 1 Cup yellow onion, diced
- 1 tube breakfast sausage
- 1/2 Cup pecans, pieces
- 1/2 Cup various herbs, chopped (oregano, rosemary, thyme)
- 4 Cup Bread, Cubed (I used a fresh rustic loaf of bread from our bakery)
- 2 1/2 Cup chicken stock
Prepare your pellet grill or oven
Prepare your pellet grill or oven at a temperature of 350 degrees F. I used hickory for this cook. In the video above we mistakenly said 500, but it should be 350.
I do not like to use an offset smoker for this cook, because I don't want to run it at such as high temperature.
Prepare the stuffing
Pour the olive oil in a large cast iron pan and sauté the onion and celery. Remove the vegetables, set aside and now cook the breakfast sausage. Drain. Mix the veggies, sausage, nuts & herbs. Set aside.
In a very large mixing bowl, mix the bread slowly with the veggie\sausage\herb mixture. Add the chicken stock slowly. You want the bread to moist, but not soaking wet. Go slow, because you can add more, but can't take away. If the bread feels dry at all just add more.
Pour the stuffing into a large buttered cast iron pan or baking dish and cover with foil. Alternately, reserve half of the stuffing for use in the turkey if preferred.
Smoke the stuffing
Place on the grill and cook for 30 mins. Covered with aluminum foil for the first 15 minutes and uncovered for the remainder of the time. All of the ingredients were previously cooked so we are ensuring it's warmed all the way through and the bread starts to toast.
