Smoked Sausage Stuffing
This Smoked Sausage Stuffing is the perfect stuffing for your Thanksgiving meal. It's savory with just a touch of sweet from the dried cranberries.
Servings: 8 people
Ingredients
- 1 16-oz bag stuffing cubes
- 4 Tablespoons unsalted butter melted
- 1 pound fresh sage sausage casing removed
- 1 medium onion chopped
- 2 ribs celery with leaves chopped
- ½ teaspoon kosher salt
- ½ cup dried cranberries
- ¼ cup fresh flat-leaf parsley
- 3 cups chicken broth
- 2 eggs
Instructions
- Preheat. Turn on your smoker and allow it to fully preheat to 225 degrees F.
- Cook the sausage and vegetables. Melt 2 Tablespoons of butter in a 12" cast iron skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook for about 5 minutes. Add the onion, celery, and salt. Cook until the vegetables get soft, about 5 minutes.
- Add remaining ingredients. Turn off the heat and stir in the bread, dried cranberries, and parsley, stirring gently to evenly distribute.
- Add the broth. In a large bowl, combine the broth and eggs, and pour it over the bread cube mixture in the skillet. Top with 2 Tablespoons of melted butter.
- Smoke. Place the skillet full of stuffing on the smoker and cook for 60 minutes until the top is crisp and golden.
- Enjoy. Remove the cast iron skillet from the smoker and serve immediately or keep warm until ready to serve.
Nutrition
Calories: 278.98kcal | Carbohydrates: 7.97g | Protein: 8.93g | Fat: 23.72g | Saturated Fat: 10.4g | Cholesterol: 63.4mg | Sodium: 11.58mg | Potassium: 197.08mg | Fiber: 0.89g | Sugar: 5.71g | Vitamin A: 507.77IU | Vitamin C: 4.22mg | Calcium: 17.37mg | Iron: 0.81mg