Planning your holiday menu? Learn how to make the best smoked turkey stuffing recipe on your charcoal or pellet smoker.
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I like a sausage based stuffing. If you prefer to leave it out you can. Add a classic mirepoix and some mushrooms.
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I used toasted french baguette cubes for this recipe. You can also use a sourdough loaf for this too.
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Cook the ground sausage fully so it's browned and no longer pink. Remove any excess grease with a paper towel.
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In the same pan, add the carrots, onion, celery, mushrooms and garlic. Sauté 6-7 minutes until tender and cooked.
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In a large mixing bowl add the toasted baguette pieces and the sausage and vegetable mixture. Fold to combine.
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In a separate bowl combine egg, chicken stock and heavy cream. Beat it together with a whisk until it's one mixture.
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Place the stuffing into a skillet. Place the skillet onto the smoker grates on indirect heat. Cook for 30 minutes.
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After 30 minutes, I like to flip the crispy top over and back into the stuffing to expose other parts of the bread. This gets everything crispier!
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After smoking an additional 30 minutes (or until the stuffing is a nice golden brown) remove it and let it rest 5 minutes before serving.
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This is the perfect holiday recipe to help free up space in the kitchen, by making it on the grill instead. Get all the recipe details below!
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