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Smoked Sausage, Caramelized Onion, Cornbread Stuffing for Thanksgiving, cooked on the smoker or grill

Smoked Sausage, Caramelized Onion, and Cornbread Stuffing cooked on the Smoker or Grill

A simple smoked sausage, caramelized onion, and cornbread stuffing for Thanksgiving, cooked on the smoker or grill.
Course easy, Holiday, Thanksgiving
Cuisine Thanksgiving side dish
Keyword sausage and cornbread stuffing, smoked sausage stuffing, smoked stuffing


  • 1 pound bulk spicy Italian pork sausage
  • 2 tablespoons 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
  • ½ cup dried cranberries
  • ½ cup heavy whipping cream
  • 1 cup + chicken stock may need more or less, see notes
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper or a few twists of fresh ground pepper


  • Pre-heat smoker to 225 degrees.
  • Break up the sausage into quarter size peices and place on a foil-lined cookie sheet. Place on the smoker for 60-90 minutes until browned and cooked through. Remove and transfer the sausage to a large bowl.
  • In a large skillet set to medium heat, add 2 tablespoons of butter and the chopped onions. Let them slowly soften and nearly caramelize (about 15 - 20 minutes), stirring often. Add the sage and thyme and mix together. Transfer to the large bowl with the sausage.
  • Add the cornbread pieces and cranberries to the bowl.
  • In a separate bowl, whisk together the heavy cream, chicken stock, and one egg. Pour that mixture over the cornbread and stuffing mix. Add salt and pepper and stir together. Add more chicken stock if the mix looks dry.
  • Transfer to a buttered baking dish (I like a 10-inch round cast iron skillet for this size portion).
  • Increase smoker temperature to 375. Place dish on smoker for approximately 30 minutes or until hot and crispy on top.


For the cornbread it's best to use day old cornbread. But if you forget to cook it the day before (it happens!), cut the pieces into 1" cubes and place on a baking sheet and place under the broiler for a couple minutes, monitoring closely, to dry out a little bit and toast up.