Smoked Sausage Stuffing is the ultimate holiday side dish! This Thanksgiving stuffing has savory smoked sausage, caramelized onions, and sweet cornbread, and is cooked directly on the smoker or grill freeing up your oven for other things!
Did you know you can cook your Thanksgiving stuffing (or dressing, however you prefer to call it) directly on your smoker or grill, saving room in your oven for all the other goods. Or better yet, take Thanksgiving outside this year and give your oven a break! Bonus points if you use our smoked turkey recipe.
Before we moved to our new house we had the worlds tiniest oven. It was ridiculous. Like so tiny you couldn’t fit a regular sized turkey in it. I’m not lying. So whenever we hosted Thanksgiving we adapted all of our favorite recipes to be cooked outside on the smoker or grill.
Pro tip: Use your grill as a warmer while other things are cooking so nothing is served cold.
This Smoked Sausage Stuffing recipe works both on your grill or smoker, just depending on if you want some of that smoked love. It is super easy to make and the results are so good this has been our go-to stuffing every year for at least the last 10 years.
You can start with our skillet cornbread recipe since you need day old cornbread.
How to Make Smoked Sausage & Cornbread Stuffing
- Start with bulk sausage, about one pound, and break it up into about quarter size pieces and place on a baking sheet. Place on your smoker, preheated to 225 degrees Fahrenheit, and cook up to 60 minutes, until the pieces are cooked through.
- Next caramelize your onions, then mix the remaining ingredients together, and then place into a cast iron pan. Jack up your smoker temp to around 375 degrees (F) and place your sausage stuffing into the smoker for about 30 minutes or until it looks crispy and cooked through. You can also finish cooking in your oven at the same temperature and time (375 degrees for 30 minutes).
Boom. That’s it.
More Holiday Side Dish Recipes
- Grilled Brussels Sprouts
- Maple Glazed Carrots on the Grill
- Grilled Green Beans
- Collard Greens with Smoked Turkey Leg
- Grilled Mashed Sweet Potatoes
Smoked Holiday Recipe Roasts
- How To Smoke a Turkey
- Smoked Beef Tenderloin
- Smoked Ham with Brown Sugar
- Double Smoked Ham with Cherry Glaze
- Brown Sugar Glazed Smoked Ham
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Looks great…can this be made ahead of time and refrigerated, then heated up in the oven on thanksgiving day?
John, you can certainly do that if you are traveling elsewhere (assuming maybe it’s your location). I would actually slice it all up when done, then fridge it. Then when you are warming, use a little apple cider vinegar in your pan, put the turkey parts in there at a lower heat (250 ish), and wrap in foil. When you reheat that way, you are steaming and warming at the same time.
This is the best stuffing we have ever had and crave it every year!!
I lost my print out and almost freaked out!! Thank goodness for History on my computer and found it from 2 years ago!! So excited to be making it again for the 3 year!
I love how you figured out how to adjust things to make it work for you. I can relate, since my first stove in my NYC apartment years ago wasn’t wide enough to fit sheet pans; a large turkey would never have worked. The combination of ingredients and flavors in this stuffing sounds awesome together. If I was making TDay dinner, I’d totally include it, but we are eating out, but I will save it for another time. Thank you!
Marlynn | UrbanBlissLife says
Ooh I love the idea of using the grill as a food warmer too, during the holidays. What a great tip! And I love the flavor combo you have with this stuffing recipe.
Hillary Harper says
The combination of sausage and cornbread in a stuffing sounds incredible! We’re going to be staying at a cabin for Thanksgiving so this recipe would be perfect!
What a great idea to do the stuffing on the smoker! I love that it frees up room in the kitchen too! I may need to try this for Thanksgiving this year!