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
PS Seasoning Chef
10
30 minutes
90 minutes
American
Sausage
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.
2 comments
Smoked apple sausage stuffing is my grandmas recipe will be smoking a batch of that along with a butternut squash.
Smoked apple sausage stuffing is my grandmas recipe will be smoking a batch of that along with a butternut squash.