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Smoked stuffing in a cast iron skillet.
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5 from 3 votes

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.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Keyword: Smoked Sausage Stuffing, Smoked Stuffing
Servings: 8 people
Author: Susie Bulloch (heygrillhey.com)


  • 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


  • 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.


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