Made with bread cubes, Italian sausage, Parmesan, onion, and celery, this skillet sausage stuffing has all the classic flavors of the traditional holiday side dish, but is made on your grill, leaving your oven free for all the other dishes.
With all the juggling of oven space and temperatures for big turkey dinners, I've been desperate to find a way to make homemade stuffing that didn't require an oven. It turns out that the grill and my trusty cast iron skillet were perfect for this task. The heat retention of the skillet allows it to develop so many crispy edges (my favorite part!) while still remaining soft in the center. Like grilled spatchcock turkey, it has taken up a permanent spot in my grilled Thanksgiving dinner repertoire. Try it and find out why.
Why You'll Love This Recipe
- It's made entirely in one skillet, which means less dishes for you.
- It's cooked on the grill, leaving your oven free for turkey, other sides, and desserts.
- The heat retention of the cast iron skillet promotes plenty of browning and crisped edges.
Ingredients and Substitutions
- Bread cubes--To speed up the drying process, you can toast your bread cubes in a 325°F oven for 15 minutes instead of letting them dry overnight.
- Italian sausage--You can use your favorite type of Italian sausage here, whether that's spicy, mild, or sweet. If you purchase sausage in casings, use a sharp knife to slice open the casing and remove it before cooking the sausage.
- Broth--Use turkey broth if you have it on hand. If not, chicken broth is perfectly acceptable here.
- Parmesan--Grate your cheese from a block. Pre-shredded cheese doesn't melt or incorporate well.
How to Make Grilled Sausage Stuffing
- Arrange the bread cubes on a rimmed baking sheet and let them dry overnight.
- Cook the sausage in 2 teaspoons oil in a cast iron skillet over medium heat until browned and cooked through. Transfer to a bowl using a slotted spoon.
- Add 1 tablespoon butter to the fat in the skillet, then stir in the onion, celery, and garlic. Season with salt and pepper and cook until softened.
- Whisk the eggs, broth, Parmesan, and parsley together in a bowl.
- Add the bread cubes to the sausage then pour the broth mixture over. Stir well to combine.
- Scoop the stuffing into a buttered 12-inch cast iron skillet.
- Grill, covered, over indirect medium heat (400°F) until hot throughout.
- Uncover and cook until the edges are dark golden brown and crispy.
FAQs
How can I tell when it's done?
The stuffing should be crispy and dark golden brown on the edges and hot throughout.
Can you freeze leftover stuffing?
Yes, stuffing freezes well for up to 3 months. Let it cool completely before freezing, then store it in a freezer safe container. Let it thaw in the refrigerator before reheating.
Can I cook this in my oven?
Definitely. Cook the stuffing in a skillet or baking dish in a 400°F oven. The timing should remain the same.
Tips and Troubleshooting
- Make sure that your skillet is thoroughly coated with butter or oil before grilling the dressing to avoid any sticking.
- Using a skillet larger or smaller than 12-inches is possible, but may change the cooking time.
- Store leftovers in an airtight container in the fridge and enjoy within 3 days or freeze for longer storage.
- To reheat, place the leftover stuffing in your skillet and reheat, covered with foil, over medium-low heat on the grill. Alternatively, you can reheat it in a 350°F oven in a covered baking dish or skillet.
More Grilling Recipes You'll Love
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Recipe
Skillet Sausage Stuffing
Yes, you can make stuffing on the grill. It has all the classic Thanksgiving flavors, but requires none of your oven space.
Equipment
- 12-inch Cast iron skillet
Ingredients
- 6 cups (1-inch) Italian or French bread cubes
- 2 teaspoons olive oil
- 1 pound Italian sausage (hot, mild, or sweet)
- 1 tablespoon butter plus more for the skillet
- 1 medium onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- Salt and freshly ground black pepper
- 2 large eggs beaten
- 1 cup turkey broth
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped Italian parsley
Instructions
- Arrange the bread cubes in a single layer on a rimmed baking sheet and let dry, uncovered, overnight.
- Heat 2 teaspoons oil in a 12-inch cast iron skillet over medium heat. Cook, stirring frequently, and breaking up the sausage with a wooden spoon, until browned and cooked through, 10 to 12 minutes.
- Use a slotted spoon to scoop out the sausage and transfer to a very large bowl. Leave the sausage drippings in the skillet.
- Add 1 tablespoon butter to the fat in the skillet and set over medium heat.
- Stir in the onion, celery, and garlic. Season with salt and pepper, and cook, stirring frequently, until softened, about 10 minutes. If the onion and garlic begin to brown, reduce the heat to medium low.
- Scoop the vegetables into the bowl with the sausage. Stir in the bread cubes and let the mixture cool for 10 minutes.
- Prepare a grill for indirect heat (400°F), ideally with the cool zone in the center and burners on either side of the cool zone. (If your grill will only accommodate a cool zone on one side and the hot on the other, rotate the skillet when you uncover it.)
- In a medium bowl, whisk the eggs, broth, Parmesan, and parsley together. Season with salt and pepper.
- Pour the broth mixture over the stuffing and stir well to thoroughly combine everything.
- Wipe out the cooled skillet and coat thoroughly with butter.
- Scoop the stuffing mixture into the skillet and press gently to help it stick together. Cover with foil.
- Grill over indirect heat until hot throughout, about 20 minutes. Uncover and continue to cook until the edges are crisped and golden brown, about 15 minutes more.
- Serve directly from the skillet.
Notes
- Butter the skillet--Make sure that your skillet is thoroughly coated with butter or oil before grilling the dressing to avoid any sticking.
- Adjusting the skillet size--Using a skillet larger or smaller than 12-inches is possible, but may change the cooking time.
- Storage--Store leftovers in an airtight container in the fridge and enjoy within 3 days or freeze for longer storage.
- Reheating--Place the leftover stuffing in your skillet and reheat, covered with foil, over medium-low heat on the grill. Alternatively, you can reheat it in a 350°F oven in a covered baking dish or skillet.
Nutrition
Serving: 1portionCalories: 367kcalCarbohydrates: 23gProtein: 17gFat: 24gCholesterol: 98mgFiber: 2gSugar: 2g
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