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
Tried this recipe?Let us know how it was!