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Grilled Sausage Stuffing

Cook Time: 50 - 60 minutes

Grilled Sausage Stuffing is smokey and delicious and saves space in the oven during holiday cooking. Give this grilled stuffing recipe a try for your next family feast!


  • 1 loaf French bread
  • 1 pound mild sausage
  • 1 stick butter (1/2 cup)
  • 1½ cups Vidalia onion, chopped
  • 1 cup celery, chopped (if desired)
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp. fresh sage, chopped
  • 2 tbsp. fresh thyme, chopped
  • Kosher salt & pepper
  • 2 cups chicken stock


Cut the French bread in half, then cut the halves in half lengthwise.

Preheat your grill to medium and place the bread face-down for a few minutes, just until they get a char. Flip to the other side and do the same.

Once both sides have a little char, continue cooking the bread on low heat (indirectly or move them to the upper rack) for an additional 20-30 minutes. Cooking time will vary depending on the freshness and size of your bread.

Once bread is done to your liking (crisped), allow it to cool completely and either store it in a sealed bag for the next day or continue on with the recipe.

Grill sausage until almost done. (It's recommended to grill the whole link, then cut it into bite-sized pieces after resting.)

In a large work bowl, add your bread and set aside.

Melt your butter in a saute pan and cook your onions until translucent. (If you enjoy celery in your stuffing, feel free to add a cup or so of diced celery here as well). Season well with salt and pepper. Remove from heat and add in the parsley, sage and thyme.

Scrape every bit from your pan into your work bowl. Mix vigorously with a large wooden spoon, spatula or hands. Season well with salt and pepper.

Add in 1½ cups of chicken stock and stir.

Add in sausage pieces (and any juice from the sausage when you sliced it). Mix well.

Scrape stuffing into an aluminum pan, drizzle in the remaining 1/2 cup of stock and grill over medium heat for 10 minutes.

After 10 minutes, cover the pan with aluminum foil and continue cooking on low via indirect heat.

Cook for an additional 20-30 minutes or until done to your liking. Remove the foil the last 5-10 minutes of cooking if a crispier texture is desired.

Recipe from Saber Grills.

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