This easy, homemade smoked sausage stuffing is the perfect savory side dish for your Thanksgiving meal!
Whether you call it stuffing or dressing, this super simple smoked sausage stuffing will brighten up your holiday dinner, and your taste buds will thank you for it!
This cast-iron skillet recipe starts with simple ingredients like seasoned bread cubes, chicken broth, cooked breakfast sausage, herbs, and spices. Then it’s placed in the smoker for 40-45 minutes and viola! You’re ready to serve a delicious side dish.
Keep in mind: This recipe has moderate moisture. For those who prefer less moisture, use 2 cups of chicken broth (or stock); for wetter stuffing, use 3- 3 1/2 cups.
What is the difference between stuffing and dressing?
Typically, stuffing is “stuffed” inside the poultry cavity, while dressing is cooked separately and served as a side dish. These two terms are used interchangeably and are often region specific. In the American south, it is known as dressing, while in other areas, it is called stuffing. Dressing is made with cubed cornbread, while stuffing is made with toasted bread cubes.
Smoked stuffing success
- Choose the right wood. If you’re already smoking a turkey or turkey breast, use the same wood for the smoked stuffing. We recommend using light to moderate fruitwood like apple or cherry for poultry and side dishes. Pecan wood is great too!
- Equipment. For this recipe, you’ll need a seasoned 12″ cast-iron skillet or a 9″ X 9″ aluminum pan. Increase the pan size if you plan to double the recipe.
- Timing. This smoked sausage stuffing takes less than an hour from prep to table. If the turkey is already in the smoker, pop the stuffing in during the last 40-45 minutes of cooking. That way, the turkey and the stuffing are done at the same time.
- Variation. The beauty of this smoked stuffing is that you can add or replace some of the ingredients: Swap out seasoned bread cubes for cubed cornbread. Add sweetness with a generous handful of dried cranberries or diced green apples. Swap out the breakfast sausage for mild or spicy chorizo. Add 1 tablespoon of chopped fresh sage to brighten the flavor!
How much stuffing do I need for Thanksgiving dinner?
Ingredients for smoked stuffing:
- 12 ounces breakfast sausage (mild, hot, or maple)
- Unsalted butter
- 2 celery stalks
- 1 small yellow onion
- Flat-leaf parsley
- Herb-seasoned bread cubes
- Chicken broth (or stock)
- Poultry seasoning
- Salt
- Black pepper
- Garlic powder
How to make smoked sausage stuffing.
Smoked sausage stuffing is relatively easy to make. But this recipe begins by cooking the sausage and vegetables, then assembling the entire dish in a skillet.
REMEMBER to preheat your smoker or grill to 350 degrees F. before prepping the stuffing!
Start on the stove top.
- Cook the sausage according to the package instructions. Using your spatula, crumble the sausage into small pieces. Remove the sausage from the pan and set aside.
- Alternatively, try using smoked sausage of any variety for extra flavor.
- Wipe the cast-iron skillet with paper towels. Melt butter over medium heat. Add the celery and onion. Cook for 2-3 minutes until they are glossy and semi-tender. Remove the pan with vegetables from the heat.
Assemble the sausage stuffing.
- Pour bread cubes over the vegetables.
- Next, combine the poultry seasoning with salt, black pepper, and garlic powder. Season breadcrumbs evenly with the mixture, then add the chopped parsley.
- Top seasoned bread cubes with the cooked sausage.
- Pour 2 1/2 cups of chicken broth (or stock) over the top.
- Carefully combine ingredients.
Smoker
- Your smoker should be good and preheated at this point. Using a gas grill? Reach for a smoker tube or smoke packet to generate smoke.
- Place the pan with the stuffing into your smoker or grill, close the lid, and cook at 350 degrees for 40-45 minutes.
- Once the top takes on a gorgeous golden brown color, and the sausage stuffing slightly bubbles around the edges, it’s done!
- Remove from the grill, and place the skillet onto a heat-resistant surface. Let the smoked stuffing stand for 10 minutes before serving.
Storing leftover smoked sausage stuffing
- Store the smoked stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in a 325 degree oven for 12-14 minutes or in the microwave.
- Freeze this stuffing for up to 1 month. However, the texture can be slightly chewy or mushy when reheated.
Recommended menu ideas
- Chipotle Cranberry Sauce
- Grilled Carrots with Maple Glaze
- Smoked Sweet Potato Pie
- Skillet Gochujang Brussels Sprouts
- Bacon-Wrapped Green Beans
- Twice Baked Potato Casserole
- Pellet Grill Funeral Potatoes
- Smoked Loaded Sweet Potatoes
- Texas Creamed Corn
- Smoked Hasselback Potatoes
Smoked Sausage Stuffing
This easy, homemade smoked sausage stuffing is the perfect savory side dish for your Thanksgiving meal!
Print Pin RateServings: 8 servings
Calories: 291kcal
Ingredients
- 12 ounces breakfast sausage (mild, hot, or maple)
- 2 tablespoons unsalted butter
- 2 celery stalks diced
- 1 small yellow onion diced
- 2-3 tablespoons chopped flat-leaf parsley
- 12 ounces herb-seasoned bread cubes
- 2 1/2-3 cups chicken broth
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat grill for 359 degrees F. Add you choice of wood 5 minutes before cooking.
- Cook the sausage according to the package instructions. Using your spatula, crumble the sausage into small pieces. Remove the sausage from the pan and set aside.
- Wipe the cast-iron skillet with paper towels. Melt butter over medium heat. Add the celery and onion. Cook for 2-3 minutes until they are glossy and semi-tender. Remove the pan with vegetables from the heat.
- Pour bread cubes over the vegetables.
- Next, combine the poultry seasoning with salt, black pepper, and garlic powder. Season breadcrumbs evenly with the mixture, then add the chopped parsley.
- Top seasoned bread cubes with the cooked sausage.
- Pour 2 1/2 cups of chicken broth (or stock) over the top.
- Carefully combine ingredients.
- Place the pan with the stuffing into your smoker or grill, close the lid, and cook at 350 degrees for 40-45 minutes.
- Once the top takes on a gorgeous golden brown color, and the sausage stuffing slightly bubbles around the edges, it’s done!
- Remove from the grill, and place the skillet onto a heat-resistant surface. Let stand for 10 minutes before serving.
- Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in a 325-degree oven for 12-14 minutes or in the microwave.
- Freeze this stuffing for up to 1 month.
Notes
Recipe Variations
Swap out seasoned bread cubes for cubed cornbread.
Add sweetness with a generous handful of dried cranberries or diced green apples.
Swap out the breakfast sausage for mild or spicy chorizo.
Add 1 tablespoon of chopped fresh sage to brighten the flavor!
Swap out seasoned bread cubes for cubed cornbread.
Add sweetness with a generous handful of dried cranberries or diced green apples.
Swap out the breakfast sausage for mild or spicy chorizo.
Add 1 tablespoon of chopped fresh sage to brighten the flavor!
Nutrition
Calories: 291kcal | Carbohydrates: 24g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 1039mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg
Check out our Best Holiday Recipes for the Grill and Smoker!
