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.
½ cup Dried
Heavy Whipping Cream
1 ½ tsp
Pit Boss Homestyle Pork Rub
½ tsp Fresh Thyme
Pit Boss 10 in Cast Iron Skillet
Mesh Grate or Sheet Pan
Small Mixing Bowl
Pit Boss Fruitwood Blend Hardwood Pellets
Make sure your cornbread is at least a day old so the crust holds up when everything is mixed.
Wood Pellet Recommendation
BIGGER. HOTTER. HEAVIER. TIP
Fire up your Pit Boss and preheat to 250°F. If using a gas or charcoal grill, set the temp to low heat.
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.
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.
Gently fold in the dried cranberries and cubed cornbread, then add sausage directly from mesh grate.
In a small mixing bowl, whisk together the heavy cream, chicken stock, egg, and Pulled Pork Rub. Pour mixture over the cornbread stuffing mix.
Cover grill and cook 30 minutes or until heated through and crispy on top.