Smoked Sausage Stuffing

Smoked Sausage Stuffing,Grill Grate, Maverick, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, Pellet Grill Recipe, BBQ recipe, Barbeque recipe, smoker recipe, BBQ Grilling recipes, wood pellet grill, wood pellet grill recipe, Wedgie, Green Mountain Grills

Smoked Sausage Stuffing

Smoked Sausage Stuffing, it is recommended that you don’t stuff your turkey as Mom did when we were growing up. Because the stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey. Plus, it’s harder to get out of the bird when you raid the refrigerator for leftovers. We did our stuffing in a cast iron Dutch oven next to the turkey. It picked up all the flavors of the smoke and was nice and moist.

Prep Time: 20 minutes
Cook Time: Smoke for 2 hours @ 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Gourmet BBQ Pellet Texas Pecan

Smoked Sausage Stuffing
A Wood Pellet Grill Recipe

Ingredients: Smoked Sausage Stuffing

  • 3/4 lb. bulk hot sausage
  • 2 cups celery, sliced
  • 2 cups onion, chopped
  • 4 cups herb seasoned stuffing cubes
  • 1 can chicken broth
  • 1 ½ teaspoons Country Bob’s Seasoning Salt
  • ¾ teaspoon coarse black pepper
  • 1 ½ teaspoons garlic powder
  • 2 Tablespoons dried minced garlic
  • 1 Tablespoon poultry seasoning

Smoked Sausage Stuffing
A Wood Pellet Grill Recipe

Smoked Sausage Stuffing,Grill Grate, Maverick, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, Pellet Grill Recipe, BBQ recipe, Barbeque recipe, smoker recipe, BBQ Grilling recipes, wood pellet grill, wood pellet grill recipe, Wedgie, Green Mountain Grills

 Looking Good

Directions: Smoked Sausage Stuffing

In a cast iron Dutch oven, fry and crumble sausage over medium heat until no longer pink. With a slotted spoon remove sausage to bowl. Add onion and celery to drippings; stir frying until tender-crisp. Add sausage and remaining ingredients to Dutch oven and blend until just moistened.

Off to the Green Mountain Wood Pellet Grill for 2 hours at 225 degrees (107c). You don’t have to smoke this, you could do this in the oven at 350 degrees (177c) for 30 minutes and be good to go.

Keep in mind that we already had the GMG going with our turkey on it. I just added this to the last two hours of the cooking to pick up all those awesome flavors from the smoke. It really added another delicious layer of flavor.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Sausage Stuffing
A Wood Pellet Grill Recipe

Smoked Sausage Stuffing,Grill Grate, Maverick, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, Pellet Grill Recipe, BBQ recipe, Barbeque recipe, smoker recipe, BBQ Grilling recipes, wood pellet grill, wood pellet grill recipe, Wedgie, Green Mountain Grills

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About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

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Ken & Patti

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Smoked Sausage Stuffing
Recipe Type: Stuffing
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Smoked Sausage Stuffing, it is recommended that you don’t stuff your turkey as Mom did when we were growing up. Because the stuffing does not get hot enough to kill any food-borne bacteria and slows down the cooking of the turkey. Plus, it’s harder to get out of the bird when you raid the refrigerator for leftovers. We did our stuffing in a cast iron Dutch oven next to the turkey. It picked up all the flavors of the smoke and was nice and moist.
Ingredients
  • 3/4 lb. bulk hot sausage
  • 2 cups celery, sliced
  • 2 cups onion, chopped
  • 4 cups herb seasoned stuffing cubes
  • 1 can chicken broth
  • 1 ½ teaspoons Country Bob’s Seasoning Salt
  • ¾ teaspoon coarse black pepper
  • 1 ½ teaspoons garlic powder
  • 2 Tablespoons dried minced garlic
  • 1 Tablespoon poultry seasoning
Instructions
  1. In a cast iron Dutch oven, fry and crumble sausage over medium heat until no longer pink. With a slotted spoon remove sausage to bowl. Add onion and celery to drippings; stir frying until tender-crisp. Add sausage and remaining ingredients to Dutch oven and blend until just moistened.
  2. Off to the Green Mountain Wood Pellet Grill for 2 hours at 225 degrees (107c). You don’t have to smoke this, you could do this in the oven at 350 degrees (177c) for 30 minutes and be good to go.
  3. Keep in mind that we already had the GMG going with our turkey on it. I just added this to the last two hours of the cooking to pick up all those awesome flavors from the smoke. It really added another delicious layer of flavor.

 

 

 

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