By Amanda Haas
You can’t go wrong with this traditional stuffing made from scratch and cooked over sweet cherry wood.
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|2 Tablespoon||extra-virgin olive oil|
|1 Cup||celery, diced|
|1 Cup||yellow onion, diced|
|8 Ounce||Sausage, Uncooked|
|1/2 Cup||Cherries, dried, tart|
|1/2 Cup||Pecans, pieces|
|1/2 Cup||Herbs, fresh, chopped|
|8 Cup||Bread, Cubed|
|4 Cup||chicken stock|
When ready to cook, set grill 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.
500 ˚F / 260 ˚C
2 Tablespoon butter
2 Tablespoon extra-virgin olive oil
1 Cup celery, diced
1 Cup yellow onion, diced
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.
8 Ounce Sausage, Uncooked
1/2 Cup Cherries, dried, tart
1/2 Cup Pecans, pieces
1/2 Cup Herbs, fresh, chopped
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.
8 Cup Bread, Cubed
4 Cup chicken 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!
500 ˚F / 260 ˚C
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