Cornbread Stuffing - BBQ & Grilling Recipes

Ingredients

2 tbsp butter
1 cup Chicken Stock
6 cups Cornbread, Cubed
1/2 cup Dried Cranberries
1 egg
1/2 cup Heavy Whipping Cream
1 lb. Italian Sausage
1 diced Onion
1 1/2 tsp Pit Boss Home style Pork Rub
2 tbsp Sage, Fresh
1/2 tsp Fresh Thyme

Directions

Fire up your Pit Boss and preheat to 250°F. If using a gas or charcoal grill, set the temp. to low heat.

Portion sausage into quarter-size pieces and place on mesh grate. Place grate on the grill and cook for 1 hour. Sausage pieces will have a smoky deep brown color. Move the mesh tray of sausage to the side of the grill with indirect heat.

Open the Flame Broiler Plate and increase the temperature to 350°F. Place a large cast iron skillet on the grill, over direct flame. Add butter and onions and cook until the onions caramelize lightly, stirring often. Add the sage and thyme and stir to combine.

Gently fold in the dried cranberries and cubed cornbread, then add sausage directly from mesh grate.

In a small mixing bowl, whisk together the heavy cream, chicken stock, egg, and Home style Pork Rub. Pour mixture over the cornbread stuffing mix.

Cover grill and cook 30 minutes or until heated through and crispy on top.