Classic Sausage Stuffing
8 cups cubed sourdough bread, or other type of bread
2 Tbsp unsalted butter
2 Tbsp olive oil
1 cup diced celery
1 cup diced yellow onion
8 oz bulk sausage
1/2 cup dried sour cherries
1/2 cup chopped pecans, toasted
1/2 cup chopped herbs, such as rosemary, thyme, and sage
4 cups chicken stock, plus more as needed
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Place a large cast iron pan on the grill to preheat. Add the butter and olive oil, then the celery and onions. Cook until soft, 15-20 minutes.
Remove the veggies and add the sausage. Cook until crumbly and no longer pink. Stir in the cherries, pecans, and herbs and remove from the grill.
In a large bowl, combine the bread with the celery and onions, and the sausage and herb mixture. Slowly add the stock, mixing with your hands as you go, to ensure the bread is evenly coated with the stock.If the bread feels dry, add a little more stock.
Pour the stuffing into a buttered 9x13" baking pan and cover with foil. Alternately, reserve half of the stuffing for use in the turkey if preferred.
Place on the grill and cook, about 30 minutes, until warmed through. Remove the foil and cook another 15-20 minutes until the bread is crispy on top but still soft in the middle. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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