Smoked Sausage Stuffing
A classic stuffing recipe with a twist, this easy sage, apple and sausage stuffing is smoked to infuse woodfire flavor for extra depth and deliciousness.
Smoked Sausage Stuffing
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Category
Side
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
90 minutes
A classic stuffing recipe with a twist, this easy sage, apple and sausage stuffing is smoked to infuse woodfire flavor for extra depth and deliciousness.
Ingredients
- 1 LB – Breakfast Sausage or Country Sausage (bulk)
-
1 – Onion, diced
-
3 Ribs – Celery, diced
- 2 TB - Butter
- 12 oz – Stuffing Croutons
- 1 – Apple, small dice
-
2 TB – King Shallot
- 2 Cup – Chicken Stock
- 2 – Eggs
Directions
Preheat your smoker to 180 degrees F on smoke setting.
- Brown off the ground sausage in a frying pan over medium high heat.
- Strain off and set aside.
- Return the pan to medium heat and add butter to the pan.
- Add the celery and onion to the pan and sauté until softened.
- In a mixing bowl, combine the cooked sausage, sauteed vegetables, stuffing mix and diced apples.
- Whisk together the chicken stock, eggs and King Shallot.
- Pour the liquid into the bowl and stir until well combined.
- Pour the mixture into a 9X13 foil pan and gently tap down.
- Fill a sawdust pan ½ full with sawdust and dampen with water.
- Place the sawdust pan directly on the heating element.
- Place the pan of stuffing on the smoker.
- Smoke for 45 minutes.
- Carefully remove the sawdust pan.
- Change the setting to cook and increase the temperature to 300 degrees.
- Cook until the stuffing is set, about 30-40 minutes.
- Rest 10 minutes before serving.
Recipe Note
Note: We recommend Apple Wood Sawdust for this recipe