Grilled Whole Chicken with Sausage & Apple Stuffing

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 Carolina BBQ Rub

• ¼ Tbsp Salt

• ¼ White Onion, Chopped

• ½ White Onion, Sliced

• 3-4 lb. Whole Chicken

Wood Pellet Recommendation

• Pit Boss Applewood Blend Hardwood Pellets

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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.

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.

  
  

GRILLED WHOLE CHICKEN INGREDIENTS

• 3-4 lb. Whole Chicken
  

• 3 tbsp Pit Boss Carolina BBQ Rub

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• 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
  

• 1½ cup Dry Stuffing, Unseasoned