Cornbread Stuffing

Category Thanksgiving Pork Sides Kid Friendly Grill Christmas Easter Holiday Season

Servings 8

Prep Time 10 minutes

Cook Time 1.5 Hours

Give your oven a break and make this hearty Cornbread Stuffing with Sausage right on your grill. Chunks of savory sausage are smoked then tossed with cornbread, caramelized onions, fresh herbs and sweet dried cranberries. The wood-fire flavors are perfectly balanced by the sweetness of the cornbread and pops of tartness from the cherries. The whole thing gets a spoon-bread style texture from the addition of silky cream and eggs. A perfect side for any holiday dish.

Author:
Pit Boss Kitchen

Ingredients

2 Tbsp Butter

1 cup Chicken Stock

6 cups Cornbread, Cubed

1/2 cup Dried Cranberries

1 Egg

1/2 cup Heavy Whipping Cream

1 lb. Italian Sausage

1 diced Onion

1 1/2 tsp Pit Boss Homestyle Pork Rub

2 tbsp Sage, Fresh

1/2 tsp Fresh Thyme

Special Tools

Pit Boss 10 in Cast Iron Skillet

Mesh Grate or Sheet Pan

Small Mixing Bowl

Whisk

Directions

Fire up your Pit Boss and preheat to 250°F. If using a gas or charcoal grill, set the temp. to low heat.

Portion sausage into quarter-size pieces and place on mesh grate. Place grate on the grill and cook for 1 hour. Sausage pieces will have a smoky deep brown color. Move the mesh tray of sausage to the side of the grill with indirect heat.

Open the Flame Broiler Plate and increase the temperature to 350°F. Place a large cast iron skillet on the grill, over direct flame. Add butter and onions and cook until the onions caramelize lightly, stirring often. Add the sage and thyme and stir to combine.