Cook Time

45 Mins



Prep Time

15 Mins




10 Cups Day Old Diced Bread, Sliced Loaf

2 1/2 Cups Broth, Chicken

1 cup Butter, Unsalted

1 Cup Diced Celery, Cut

1 1/2 cups Fresh Cranberries

1 beaten Egg

1 Medium Granny Smith Apple, Peel, Core and Dice

2 tbsp minced Parsley, Fresh

1 tbsp minced Rosemary, Fresh

2 tbsp roughly chopped Sage

Salt and Pepper

1 tbsp minced Thyme

2 Cups Diced Yellow Onion, Sliced

Cooking Instructions

  1. Turn your Pit Boss grill to smoke mode, let the fire catch and then set to 350 degrees F (177 degrees C) to preheat.

  2. Melt butter over medium heat. Add onions then celery and cook until onions start to become translucent.

  3. In a large bowl, mix together bread, apples, cranberries, cooked onion and celery mixture, and fresh herbs.

  4. Add half of the chicken broth to the mixture and stir.

  5. Beat together eggs and the rest of the chicken broth in a small bowl. Pour into the bread mixture and stir until completely combined.

  6. Add salt and pepper to taste.

  7. Pour stuffing into a cast iron pan or baking dish. Cover with foil and bake on the grill for 30 minutes. Remove the foil and cook for an additional 15 minutes.

  8. Serve immediately and enjoy!

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