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Sides

Smoked Cornbread Stuffing

The only thing better than holiday stuffing is smoked holiday stuffing.

Smoked cornbread Stuffing in a pan Smoked cornbread Stuffing in a pan with turkey and cranberry in background

Watch the flavors come together in this flavorful dish.

Ingredients

Cowboy Charcoal Apple Wood Chips

4 C large Cut Cornbread Pieces

1 lb Pork Sausage  

2 cups chopped celery

1 cup finely chopped onion

¼ cup chopped fresh parsley

¼ cup Toasted Pecans

1 teaspoon poultry seasoning

1 cup chicken broth

1 egg, lightly beaten

½ cup chopped pecans (optional)

Preparation

  1. Light your grill according to the instructions.
  2. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
  3. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
  4. Place 2 handfuls of wood chips directly on coals, in a smoker box on a gas grill or in a foil pouch directly over the main source of heat and wait for about 5 minutes until the chips begin to smoke.
  5. Spoon into lightly greased 2-quart grill safe or cast iron pan and cover.
  6. Grill 45 minutes or until thoroughly heated, uncovering after 35 minutes.
  7. Serve Hot

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