Grilled Whole Chicken with Sausage & Apple Stuffing

Cook Time

90 mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Moderate

Prep Time

10 mins

Servings

4



Ingredients


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



Cooking Instructions


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.

How to Make Sausage and Apple Stuffing

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.

Grilled Whole Chicken Ingredients

  • 3-4 lb. Whole Chicken
  • 3 tbsp Pit Boss Tennessee Apple Butter Rub
  • ½ - White Onion, Sliced

Sausage and Apple Stuffing Ingredients

  • 8 oz. Italian Sausage, Casings Removed
  • 1 tbsp Butter, Unsalted
  • 1 Celery, Stalk
  • ¼ White Onion, Chopped
  • 1 Granny Smith Apple, Chopped
  • ¼ tbsp Dried Sage
  • ¼ tbsp Salt
  • ¼ tbsp Black Pepper
  • ¾ cup Chicken Broth
  • 1 ½ cup Dry Stuffing, Unseasoned

  1. Fire up your Pit Boss and preheat to 400°F, with the lid closed. If using a gas or charcoal grill, set it up for medium-high heat.
  2. Meanwhile, rinse chicken thoroughly and dry with paper towel. Place sliced onion in cast iron pan and set chicken on top. Place stuffing inside chicken cavity. Sprinkle Tennessee Apple Butter seasoning all over chicken and rub into skin.  Tuck wings under.
  3. Transfer to pellet grill and cook for 45 minutes. Add 1 cup chicken stock to pan, rotate and cook an additional 30 minutes. Remove from grill when internal temperature reaches 165° F and there is even browning. Allow chicken to rest for 15 minutes, then carve and serve.


Special Tools


  • Cast Iron Pan
  • Large Skillet
  • Paper Towel
  • Wooden Spoon


Bigger. Hotter. Heavier. Tip


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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