thanksgiving sausage leek stuffing


  • 16 Cup Bread, Cubed

  • 1 Stick butter

  • 2 onion, diced

  • 1 Cup celery, diced

  • 1 Leeks

  • 2 Granny Smith Apples, Peeled and Diced

  • 2 Tablespoon chopped flat-leaf parsley

  • 1 Tablespoon kosher salt

  • 1 Teaspoon black pepper

  • 1 Pound Italian pork sausage, regular or spicy

  • 2 Cup chicken stock

  • 1 Cup Cranberries, dried




When ready to cook, set temperature to 300˚F and preheat, lid closed for 15 minutes.


Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove the bread cubes to a very large bowl.


Raise the Z Grill temperature to 350˚F.


Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, thinly sliced leeks, apples, parsley, salt and pepper. Sauté over medium heat for about 10 minutes or until the vegetables are softened. Add to the bread cubes.


In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.


Add the chicken stock and cranberries or pecans to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

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