Blackstone and Pellet Grill Sausage Stuffing
This favorite Thanksgiving side dish recipe starts on the flat top griddle and finishes on the Traeger! Blackstone and Pellet Grill Sausage Stuffing is super easy AND frees up the stove and oven on the big holiday 🙂
I made mine with a low carb Keto friendly bread, but any bread will work just fine.
This, in my opinion, is the BEST stuffing recipe because it’s my mom’s recipe.
I just simplified it by starting on the griddle and gave it a subtle smoky flavor thanks to the pellet grill.
How to make Blackstone and Pellet Grill Sausage Stuffing
First prepare the ingredients and put them on a tray to easily carry outside to the Blackstone.
Preheat the griddle to medium heat and add a diced onion and some diced celery.
And cook this for about 3 minutes, mixing a few times with spatulas.
Next add a pound of ground country or sage sausage.
And cook 5 to 6 minutes, breaking apart the sausage with your spatulas.
Then add a 16-ounce loaf of bread that has been cubed.
Also, some butter, thyme, sage, parsley, kosher salt, and pepper.
Mix everything together with spatulas and cook 2 to 3 more minutes.
Remove and place in a large bowl.
Then pour in a 14 ounce can of chicken or turkey broth.
My son wanted to help with this part 🙂
Crack an egg, mix together very well, and put in a 9×13 casserole dish.
Next stop is the pellet grill set to 350 degrees.
Place the dish on the grill grate for 35 to 45 minutes.
You can also bake in a 350-degree oven for 35 to 45 minutes.
Blackstone and Pellet Grill Sausage Stuffing smells ahhhhh-mazing just like, well… Thanksgiving 😉
And bonus for freeing up the stove and oven!
If you like Blackstone and Pellet Grill Sausage Stuffing, you might also like these recipes…
Blackstone Bacon Cranberry Brussel Sprouts
Traeger Honey Chipotle Pumpkin Seeds
Blackstone Apple Cheesecake Quesadillas
Complete Thanksgiving Recipe Guide
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Blackstone and Pellet Grill Sausage Stuffing
Equipment
- Flat Top Grill/ Griddle
- Blackstone Griddle
- Traeger/Pellet Grill
Ingredients
- cooking oil of choice
- 1 onion diced
- 3 ribs celery diced
- 1 pound ground country or sage sausage
- 16 ounce loaf bread of choice (I used a low carb Keto bread)
- 1 tablespoon dried sage
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried parsley
- kosher salt, pepper
- 5 tablespoons butter
- 1 14-ounce can turkey or chicken broth (plus more if you prefer a very moist stuffing)
- 1 egg
Instructions
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil and the onions and celery. Cook 2 to 3 minutes, mixing with spatulas.
- Add the sausage and cook on the griddle 5 to 6 minutes, mixing with the onions and celery and breaking apart the sausage with your spatulas.
- Add the bread cubes, sage, thyme, parsley, kosher salt, pepper, and butter. Mix everything together with spatulas and cook 2 to 3 more minutes. Remove and place in a large bowl.
- To the bowl add the broth and egg. Mix together very well and put in a 9×13 casserole dish.
- Set the pellet grill to 350 degrees. Place the dish on the grill grate for 35 to 45 minutes.Note: You can also bake in a 350-degree oven for 35 to 45 minutes.
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