Smoked Sausage Stuffing is the ultimate holiday side dish! This Thanksgiving stuffing combines savory smoked sausage, caramelized onions, and sweet cornbread, and is cooked directly on the smoker or grill freeing up your oven for other things!
This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.
Ingredients
- 1 pound bulk spicy Italian pork sausage
- 2 tablespoons unsalted butter
- 1 medium onion, chopped (roughly 2 cups worth)
- 10 sage leaves, chopped (about ¼ cup loosely packed)
- 10 sprigs thyme, chopped (about 1 teaspoon)
- 6 cups day old/dried cornbread, chopped into 1-inch cubes, (this works with regular or gluten-free cornbread)
- ½ cup dried cranberries
- ½ cup heavy whipping cream
- 1 cup chicken stock, (may need more or less, see notes)
- 1 egg
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper, (or a few twists of fresh ground pepper)