Grilled sausage stuffing for saber infrared grills

Holiday Grilling: Grilled Sausage Stuffing

Grilled Sausage Stuffing is smokey and delicious and saves space in the oven during holiday cooking. Give this Grilled Stuffing Recipe a try for your next family feast.

This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

It’s almost time for Thanksgiving, which is something my family looks forward to every year – especially my tween daughter. She loves to be by my side for two days straight cooking, so she asks that we host it every year.

grilled Sausage Stuffing

When we have a large gathering, space in the oven is at a premium. Lucky for me, my husband and brothers (and of course me) have no issue taking some of the meal prep outside to the grill.

Last Christmas Eve, my brothers even painstakingly cooked 100+ homemade pierogis on the grill while I handled the fish and everything else inside for our traditional Polish Wigilia dinner.

This year, I decided to tinker with grilling stuffing. Yup…stuffing. I have never been one to cook stuffing inside the bird and I wondered how it would taste with a hint of smokiness if I prepared it on the grill. So, I decided to make a Grilled Sausage Stuffing.  

It came out great. My family enjoyed it so much and not a smidge of it was left.

Grilling French bread

I first grilled French bread. Then I grilled the stuffing. When it was time to assemble the whole Grilled Sausage Stuffing Dish, I just cooked the pan of stuffing right on the grill.

Grilled Sausage Stuffing.

I actually grilled the bread the day before I assembled the Grilled Sausage Stuffing and just stored it in a baggie overnight. The next day, I cubed the French bread and grilled the sausage. Then, I simply assembled the stuffing and cooked it through on the grill.

My boys especially went crazy over it! And not only does this save space, it tastes delicious.

So no matter where you live, don’t forget about your grill this holiday season! (Or the side burner). You – or a helper – can take care of a number of dishes while the rest is made in your kitchen.

Plus…grilled food is always that much more delicious, am I right?!

Enjoy your Thanksgiving and holiday feasts!

Ingredients

  • 1 loaf French bread
  • 1 pound mild sausage
  • 1 stick butter (1/2 cup)
  • 1 1/2 cups Vidalia onion, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 TBS fresh sage, chopped
  • 2 TBS fresh thyme, chopped
  • Kosher salt & pepper
  • 2 cups chicken stock

Directions

  • Cut the French bread in half, then cut the halves in half lengthwise.
  • Preheat your grill to medium and place the bread face-down for a few minutes, just until they get a char. Flip to the other side and do the same.
  • Once both sides have a little char, continue cooking the bread on low heat *indirectly* (or move them to the upper rack) for an additional 20-30 minutes. Cooking time will vary depending on the freshness and size of your bread.
  • Once bread is done to your liking (crisped), allow it to cool completely and either store it in a sealed bag for the next day or continue on with the recipe.
  • Grill your sausage until almost done. (I grill the whole link, then cut it into bite-sized pieces after it rests).
  • In a large work bowl, add your bread and set aside.
  • Melt your butter in a saute pan and cook your onions until translucent. (If you enjoy celery in your stuffing, feel free to add a cup or so of diced celery here as well). Season well with salt and pepper. Remove from heat and add in the parsley, sage and thyme.
  • Scrape every bit from your pan into your work bowl. Mix vigorously with a large wooden spoon, spatula or your hands. Season well with salt and pepper.
  • Add in 1 1/2 cups of chicken stock and stir.
  • Add in sausage pieces (and any juice from the sausage when you sliced it). Mix well.
  • Scrape stuffing into an aluminum pan, drizzle in the remaining 1/2 cup of stock and grill over medium heat for 10 minutes.
  • After 10 minutes, cover the pan with aluminum foil and continue cooking on low via indirect heat.
  • Cook for an additional 20-30 minutes or until done to your liking. If you enjoy stuffing a little crispy, remove the foil the last 5-10 minutes of cooking.

grilled sausage stuffing

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