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.
- 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 your smoker to 225 degrees F.
Melt 2 Tablespoons of butter in a 12" cast iron skillet over medium-high heat. Add the sausage and break 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.
Turn off the heat and stir in the bread, dried cranberries, and parsley, stirring gently to evenly distribute.
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.
Place the skillet full of stuffing on the smoker and cook for 60 minutes until the top is crisp and golden.
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