¼ tbsp Black Pepper
1 tbsp Butter, Unsalted
1 Celery, Stalk
¾ cup Chicken Broth
¼ tbsp Dried Sage
1 ½ cup Dry Stuffing, Unseasoned
1 Granny Smith Apple, Chopped
8 oz. Italian Sausage, Casings Removed
½ tbsp Olive Oil
3 tbsp Pit Boss Tennessee Apple Butter Rub
¼ tbsp Salt
¼ White Onion, Chopped
½ White Onion, Sliced
3-4 lb. Whole Chicken
Perfect for a Sunday dinner or your holiday feast, this Grilled Whole Chicken with Sausage & Apple Stuffing is packed with savory fall flavors. A generous rub in sweet ‘n tangy Pit Boss Tennessee Apple Butter combined with the fruity smoke of Applewood pellets creates a mouthwateringly crispy and flavorful skin.
In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a wooden spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage, salt, and pepper. Cook for 5 to 7 minutes, stirring often until vegetables are tender. Remove from heat and add in broth and stuffing mix. Gently stir to combine. Set aside to cool for about 5 minutes.
Note: It is recommended to use Applewood Hardwood Pellets with this recipe.
This Recipe uses Pit Boss Tennessee Apple Butter Rub.
For even more apple flavor, spray or baste the skin with 50/50 apple juice and apple cider vinegar after cooking for 45 minutes on the grill.
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