Cornbread Stuffing

Cook Time

95 mins

Cooking Method






Prep Time

10 mins


6 - 8


2 tbsp Butter

1 cup Chicken Stock

6 cups Cornbread, Cubed

½ cup Dried Cranberries

1 Egg

½ cup Heavy Whipping Cream

1 lb. Italian Sausage

1 diced Onion

1 ½ tsp Pit Boss Pulled Pork Rub

2 tbsp Sage, Fresh

½ tsp Fresh Thyme

Cooking Instructions

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.

Note: It is recommended to use Fruit Hardwood Pellets with this recipe.

Note: This recipe uses Pit Boss Pit Boss Pulled Pork Rub seasoning.

Note: This recipe uses Pit Boss Cast Iron Skillet. Check out our Cast Iron Cookware for sale!

  1. Fire up your Pit Boss and preheat to 250°F. If using a gas or charcoal grill, set the temp to low heat.
  2. 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.
  3. 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.
  4. Gently fold in the dried cranberries and cubed cornbread, then add sausage directly from mesh grate.
  5. In a small mixing bowl, whisk together the heavy cream, chicken stock, egg, and Pulled Pork Rub. Pour mixture over the cornbread stuffing mix.
  6. Cover grill and cook 30 minutes or until heated through and crispy on top.

Special Tools

  • Cast Iron Skillet
  • Mesh Grate or Sheet Pan
  • Small Mixing Bowl
  • Whisk

Bigger. Hotter. Heavier. Tip

Make sure your cornbread is at least a day old so the crust holds up when everything is mixed.

Diet Info

  • Flexible Dieting

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