By Mandy Tanner
Everyone’s favorite part of stuffing are those crispy bits so why not make a stuffing with loads of ‘em? It’s easy to do on a flat top grill. And while you will need to sauté the bacon and sausage—simple enough to do on one of the griddle’s three zones—you don’t have to precook the celery and onion before combining them with the bread. You simply sauté aromatics right along with the bread. We like either maple or sage flavored sausage for this, but plain works well, too.
|2 Pound||sourdough, French, or Italian bread (about 2 loaves), preferably day-old, cut into 1 to 2-inch cubes (see NOTE)|
|1 Small||yellow or sweet onion, finely diced (about 1 cup)|
|3 Stalk||celery, diced (about 1 cup)|
|1/4 Cup||fresh parsley, finely chopped|
|1 Tablespoon||fresh sage leaves, finely chopped|
|1 Tablespoon||fresh thyme leaves|
|1 Tablespoon||chopped fresh rosemary (optional)|
|4 Ounce||(8 Tbsp) unsalted butter, melted|
|1 Tablespoon||garlic, grated or minced|
|1 Teaspoon||kosher salt|
|1 Teaspoon||Freshly ground black pepper|
|3 Cup||chicken or turkey broth, at room temperature|
|1 Large||red apple (optional)|
|canola oil or other neutral flavored oil with a high smoke point|
|5 Slices||bacon, chopped|
|1 Pound||bulk sausage, preferably maple or sage flavored|
Put the bread cubes in a very large bowl or on a rimmed baking sheet. Add the onions, celery, parsley, thyme, sage, rosemary, and toss to combine.
2 Pound sourdough, French, or Italian bread (about 2 loaves), preferably day-old, cut into 1 to 2-inch cubes (see NOTE)
1 Small yellow or sweet onion, finely diced (about 1 cup)
3 Stalk celery, diced (about 1 cup)
1/4 Cup fresh parsley, finely chopped
1 Tablespoon fresh sage leaves, finely chopped
1 Tablespoon fresh thyme leaves
1 Tablespoon chopped fresh rosemary (optional)
In a bowl or quart-size measuring cup, combine the melted butter, garlic, salt and pepper. Add the broth and eggs and whisk to combine. Slowly pour the liquid over the bread mixture, tossing with a large spoon or clean hands to ensure the bread is absorbing the liquid. Cover and refrigerate for at least 20 minutes and up to 1 day ahead.
4 Ounce (8 Tbsp) unsalted butter, melted
1 Tablespoon garlic, grated or minced
1 Teaspoon kosher salt
1 Teaspoon Freshly ground black pepper
3 Cup chicken or turkey broth, at room temperature
3 eggs, beaten
When ready to cook, heat 3 zones of the flat top to medium-high heat for 5 to 10 minutes. Meanwhile, dice the apple if using.
1 Large red apple (optional)
Drizzle or squirt the oil over the cooktop then use a spatula to spread the oil in a thin layer. Keeping them separate, add the bacon and sausage to 1 zone. Cook, tossing occasionally and breaking the sausage into smaller pieces, until the bacon is cooked through and crispy, and sausage is browned. Reduce the heat to low to keep warm.
canola oil or other neutral flavored oil with a high smoke point
5 Slices bacon, chopped
1 Pound bulk sausage, preferably maple or sage flavored
Meanwhile, in the two adjacent zones, add the stuffing mixture and apples. Let cook for 2 to 3 minutes undisturbed. Continue cooking, tossing the mixture occasionally, until the vegetables and apples are tender, and the bread is crispy and golden brown in some areas, about another 10 minutes.
Add the sausage and bacon to the stuffing and toss to combine. Let cook together for another minute or so.
Transfer to a large serving dish and serve warm. Enjoy!
Note: If using fresh bread, dry it out by spreading the cubes out on a rimmed baking sheet (or two). Place the baking sheet(s) on a rack in the pellet grill or oven at 250°F until it has dried out, about 30 minutes. Remove from the grill and allow to cool completely. Alternatively, cut the bread into cubes the day before you plan to cook, place on a rimmed baking sheet and cover with a clean kitchen towel, leaving it at room temperature overnight to dry out the bread cubes.
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