The Ultimate Thanksgiving Stuffing on the Big Green Egg | Backyard Smoke Show
Thanksgiving dinner just isn’t complete without a hearty, flavorful stuffing. This Ultimate Thanksgiving Stuffing on the Big Green Egg combines classic flavors like sage, butter, and sausage with the rich texture of homemade bread cubes and a hint of smokiness from the Egg.
Whether you serve it inside your turkey or bake it in a cast iron dish on the Big Green Egg, this recipe delivers the perfect mix of crispy, golden edges and tender, savory goodness inside. It’s comfort food at its finest—simple, traditional, and full of flavor.
Ingredients
- ¾ cup finely chopped onion
- 1 ½ cups chopped celery (with leaves)
- 1 can water chestnuts, roughly chopped
- 1 cup butter
- 1 pound sage sausage, cooked
- 9 cups soft bread cubes (pumpernickel, brioche, or cornbread)
- 2 teaspoons salt
- 1 ½ teaspoons sage
- 1 teaspoon thyme
- ½ teaspoon black pepper
- 1–2 cups turkey broth
EGGcessories
- Large Big Green Egg
- ConvEGGtor
- Casserole dish or cast iron skillet
Step-by-Step Instructions
1. Prepare the Bread
Dice your bread into 1-inch cubes and let it dry out for a few days before cooking. This helps it soak up all the butter and seasoning without turning mushy.
If you’re short on time, spread the cubes on a baking sheet and toast them at 325°F for about 15 minutes, stirring occasionally. They should be dry but still soft in the center—avoid over-toasting.
2. Sauté the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and celery and cook until tender and fragrant. Then add the remaining butter and water chestnuts. Stir until the butter is fully melted and combined.
3. Mix the Stuffing
In a large bowl, combine one-third of the bread cubes with the sautéed vegetable mixture. Add the cooked sausage, remaining bread, and all seasonings: salt, sage, thyme, and pepper. Toss gently to combine.
4. Add Moisture
If you’re baking the stuffing separately, pour in 1–2 cups of turkey broth, depending on how dry your bread cubes are. You want the mixture moist but not soggy.
5. Chill and Bake
For the best flavor and texture, cover the stuffing and refrigerate overnight. When you’re ready to cook, bring it to room temperature while you set up the Egg.
Set the Big Green Egg for indirect cooking with the convEGGtor in place and preheat to 325°F. Place your casserole dish or skillet on the grid and bake uncovered for 30–40 minutes, until the stuffing is hot throughout and the top is beautifully browned.
6. Serve
Let the stuffing cool for a few minutes before serving. The edges should be crisp and buttery, while the inside remains tender and flavorful.
Expert Recipe Tips
- Use a mix of pumpernickel, brioche, and cornbread for a richer flavor profile.
- Cooking the sausage first adds depth and a hint of fat that enriches the stuffing.
- For extra texture, stir in chopped apples, toasted pecans, or dried cranberries.
- If baking inside a turkey, make sure the stuffing reaches 165°F before serving.
- Leftovers reheat beautifully in a cast iron pan on the Egg for extra crispness.
Final Thoughts
The Ultimate Thanksgiving Stuffing on the Big Green Egg brings tradition and smoke together in one unforgettable side dish. Every bite balances buttery richness, savory herbs, and a light crunch that pairs perfectly with roasted turkey and gravy.
Whether it’s the centerpiece of your holiday spread or a flavorful addition to your leftovers, this recipe proves that classic comfort food belongs on the Big Green Egg.
