This simple, homemade smoked sausage stuffing is the perfect savory side dish for your Thanksgiving feast!

Whether you call it stuffing or dressing, this incredibly super easy smoked sausage stuffing will brighten up your holiday dinner, and your loved ones will devour it!

This cast-iron skillet recipe starts with combining simple ingredients like seasoned bread cubes, chicken broth, cooked breakfast sausage, herbs, and spices. It is then placed in the smoker for 40-45 minutes, and voila! You’re ready to serve!

Please note, this recipe offers moderate moisture. For those who prefer less moisture, use 2 cups of chicken broth (or stock); for wetter stuffing, use 3- 3 1/2 cups.

What is the difference between stuffing and dressing?

“Stuffing” and “dressing” are terms that are often used interchangeably, but they typically refer to the same dish. Stuffing is “stuffed” inside the turkey’s cavity and cooked along with the bird. In contrast, dressing is cooked separately and served as a side dish. The choice of term can be region-specific. In the American South, it is commonly referred to as dressing, while in other areas, it is called stuffing. Additionally, there is a difference in the ingredients used in the recipes. Dressing is made with cubed, day-old cornbread, whereas stuffing recipes call for toasted bread cubes.

Smoked stuffing success

1. Choose the right wood. If you’re already smoking a turkey or turkey breast, use the same wood for the smoked stuffing. Typically, mild to moderate woods such as apple, cherry, or pecan work well.
2. Equipment. You’ll need a seasoned 12″ cast-iron skillet or a 9″ X 9″ aluminum pan. Increase the pan size if you plan to double the recipe.
3. Timing. Smoked sausage stuffing takes an hour from prep to serving. If the turkey is already in the smoker, pop the stuffing in during the last 30 minutes of cooking. That way, the smoked turkey and the stuffing are ready to serve at the same time, factoring in the resting time for the turkey.
4. Variation. The beauty of this smoked stuffing is that you can add or replace some of the ingredients: Swap out seasoned bread cubes for cubed cornbread. Add sweetness with a generous handful of dried cranberries or diced green apples. Swap out the breakfast sausage for mild or spicy chorizo. Add 1 tablespoon of chopped fresh sage to brighten the flavor!

How much stuffing do I need for Thanksgiving dinner?

Typically, Thanksgiving feasts include at least four side dishes, including rolls, the main protein, and a dessert. When planning your menu, consider the size of the meal and your guest’s appetites.

Smoked Stuffing Ingredients

• 12 ounces breakfast sausage, mild, hot, or maple (sub with smoked sausage of any variety for extra flavor)
• Unsalted butter
• 2 celery stalks
• 1 small yellow onion
• Flat-leaf parsley
• Herb-seasoned bread cubes
• Chicken broth (or stock)
• Poultry seasoning
• Salt
• Black pepper
• Garlic powder

How to make smoked sausage stuffing

Smoked stuffing is relatively easy to make. Our recipe starts with cooking the sausage and vegetables first, then assembling the entire dish in a skillet before it hits the smoker.

REMEMBER to preheat your smoker or grill to 350 degrees F. before prepping the stuffing! If you are using a gas grill, reach for a smoker tube or smoke packet to generate smoke.

Start on the stove top

• Cook the sausage according to the package instructions. Remove from the cast iron pan and set aside.
• Wipe the skillet clean with a paper towel.
• Melt butter over medium heat.
• Sauté celery and onion for 2-3 minutes until they are glossy and semi-tender.
• Remove the pan with vegetables from the heat.

Assemble the sausage stuffing

• Pour bread cubes over the vegetables.
• Next, combine the poultry seasoning with salt, black pepper, and garlic powder.
• Season breadcrumbs evenly with the mixture, then add the chopped parsley.
• Top the seasoned bread cubes with cooked sausage.
• Pour 2 1/2-3 cups of chicken broth (or stock) over the top.
• Carefully stir to combine.

In the Smoker

• Your smoker should be preheated at this point.
• Place the pan with the stuffing into your smoker or grill, close the lid, and cook at 350 degrees for 40-45 minutes.
• It’s done once the top of the stuffing has a gorgeous golden brown color, and is bubbling around the edges.
• Remove skillet from the grill, and place it on a heat-resistant surface.
• Let the smoked stuffing rest for 10 minutes before serving.

Storing leftover smoked sausage stuffing

• Store the smoked stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in a 325 degree oven for 12-14 minutes or in the microwave 1-2 minutes. 
• Freeze this stuffing for up to 1 month. Keep in mind that the texture will be slightly chewy or mushy when reheated.

More side dish recipes!

• Chipotle Cranberry Sauce
• Grilled Carrots with Maple Glaze
• Smoked Sweet Potato Pie
• Skillet Gochujang Brussels Sprouts
• Bacon-Wrapped Green Beans
• Twice Baked Potato Casserole
• Pellet Grill Funeral Potatoes
• Smoked Loaded Sweet Potatoes
• Texas Creamed Corn
• Smoked Hasselback Potatoes
• Best Holiday Recipes for the Grill and Smoker

Print

Smoked Sausage Stuffing

This easy, homemade smoked sausage stuffing is the perfect savory side dish for your Thanksgiving meal!

Course Side Dish

Cuisine American BBQ

Keyword smoked sausage stuffing, Smoked stuffing

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 291kcal

Author Sabrina Baksh

Ingredients

• 12 ounces breakfast sausage (mild, hot, or maple)
• 2 tablespoons unsalted butter
• 2 celery stalks diced
• 1 small yellow onion diced
• 2-3 tablespoons chopped flat-leaf parsley
• 12 ounces herb-seasoned bread cubes
• 2 1/2-3 cups chicken broth
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

• Preheat grill for 359 degrees F. Add you choice of wood 5 minutes before cooking.
• Cook the sausage according to the package instructions. Using your spatula, crumble the sausage into small pieces. Remove the sausage from the pan and set aside.
• Wipe the cast-iron skillet with paper towels. Melt butter over medium heat. Add the celery and onion. Cook for 2-3 minutes until they are glossy and semi-tender. Remove the pan with vegetables from the heat.
• Pour bread cubes over the vegetables.
• Next, combine the poultry seasoning with salt, black pepper, and garlic powder. Season breadcrumbs evenly with the mixture, then add the chopped parsley.
• Top seasoned bread cubes with the cooked sausage.
• Pour 2 1/2 cups of chicken broth (or stock) over the top.
• Carefully combine ingredients.
• Place the pan with the stuffing into your smoker or grill, close the lid, and cook at 350 degrees for 40-45 minutes.
• Once the top takes on a gorgeous golden brown color, and the sausage stuffing slightly bubbles around the edges, it’s done!
• Remove from the grill, and place the skillet onto a heat-resistant surface. Let stand for 10 minutes before serving.
• Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in a 325-degree oven for 12-14 minutes or in the microwave.
• Freeze this stuffing for up to 1 month.

Notes

Recipe Variations
Swap out seasoned bread cubes for cubed cornbread.
Add sweetness with a generous handful of dried cranberries or diced green apples.
Swap out the breakfast sausage for mild or spicy chorizo.
Add 1 tablespoon of chopped fresh sage to brighten the flavor!

Nutrition

Calories: 291kcal | Carbohydrates: 24g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 1039mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg

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