Smoked Sausage and Cornbread Stuffing
Recipe adapted from Wine4.Me. For more information, visit the website.
This is a great recipe that is normally baked in an oven but can easily be adapted for the grill, especially if your oven is too small to fit all that you need to cook! Our deep grill surfaces and large roll domes are just some of the many reasons why serious chefs choose Crown Verity
- 1 pound bulk pork sausage
- 2 tablespoons butter
- 1 large onion, chopped (about 2 cups worth)
- 10 sage leaves, chopped (about ¼ cup loosely packed)
- 10 sprigs thyme, chopped (about 1 teaspoon)
- 6 cups day old cornbread, chopped into 1-inch cubes
- ½ cup dried cranberries
- Salt and pepper, to taste
- ½ cup heavy whipping cream
- 1 cup + chicken stock (may need more or less, see notes)
- 1 egg
Pre-heat your grill to 375 degrees.
Break up the sausage into small bits and place on a foil-lined cookie sheet. Place on the grill for 30-45 minutes until browned and cooked through. Transfer to a large bowl.
Meanwhile, in a large skillet on the grill set to medium heat, add 2 tablespoons of butter and the chopped onions. Let them slowly soften and nearly caramelize (about 15 - 20 minutes), stirring often. Once they are done and lightly browned, add the sage and thyme and mix together (about 1 minute). Transfer to the large bowl with the sausage.
Add the cornbread pieces and cranberries to the bowl. Taste and add salt and pepper as needed.
In a separate bowl, whisk together the heavy cream, chicken stock, and one egg. Pour that mixture over the cornbread and stuffing mix. Stir together. Add more chicken stock if the mix looks dry.
Transfer to a buttered baking dish and place on the grill preheated to 375 degrees. Cover grill and cook approximately 30 minutes or until hot and crispy on top.