smoked chorizo stuffing cooked on a pit boss wood pellet grill for thanksgiving meal

Herb Chorizo Stuffing

Category Thanksgiving Sides Holiday Season Bake

Servings 8

Prep Time 10 minutes

Cook Time 25 minutes

Gone are the days of boxed stuffing with too much left over! Made with chorizo, fresh herbs and veggies, and French bread, this classic Holiday side dish is leveled up with wood-fired flavor from the pellet grill so you can be sure that this dish leaves the table scraped clean.

⭐Pro Tip: Using warmed chicken broth helps reduce the overall cook time of your homemade stuffing!

Author:
Pit Boss Kitchen

Ingredients

1 14 oz whole Italian or French bread loaf, diced and dried out

1 lb. chorizo

1/2 oz. fresh oregano, chopped

1/4 cup parsley, chopped

3 Tbsp Pit Boss Maple Chipotle Rub

2 tbsp garlic, chopped

3 cups chicken broth, warmed

1 cup onion, minced

1 cup celery, minced

1 cup carrots, minced

Special Tools

Roasting Pan

Directions

Preheat pellet grill or smoker to 325°F.

Place dried bread in large mixing bowl and add the chopped herbs and BBQ rub. Mix well and set aside.

In a pan, cook chorizo, then add carrots, celery, onions, and garlic. Sauté until vegetables are soft.

Add the cooked chorizo and vegetable mix to the bread, and add warmed broth. Mix until the mixture becomes uniform.

Add the mixture to a shallow baking pan and place on an upper shelf of your preheated grill. Bake for 20 minutes, or until the bread is crispy on the top.