Grilled Bread Stuffing
This year, try grilling your bread for stuffing for a unique twist on a Thanksgiving classic! Stuffing requires dry bread, so you can easily dry it out for a few minutes on the grill. Then, the bread is torn into bite sized pieces and mixed with a buttery blend of celery, onion and herbs. Butcher BBQ’s Premium Seasoning adds extra flavor, too. And it’s mostly done in one large skillet right on the grill! Cast iron skillets make it easy to get that crispy edge that everyone loves in bread stuffing.
Toasting the bread right on the grill quickly dries it out while also adding another element of flavor. These smokey pieces of bread are rustic and savory in bites alongside those classic herbs and onion. This stuffing smells just like Thanksgiving! Although you can use dried herbs, the fresh version of ingredients like rosemary and thyme makes it just that much more tasty. You can easily customize this grilled bread stuffing recipe with add-ins like cooked sausage, dried cranberries, diced apples, and more!
1 lb (one standard loaf) day-old bread like sourdough or french bread, sliced
Avocado oil or baking spray
6 tbsp salted butter, divided
1 large onion, diced
3-4 stalks celery, diced
1 tbsp minced garlic
1 tsp each fresh thyme, rosemary, and sage
½ tsp salt
½ tsp ground black pepper
1 tsp Premium Seasoning
1 ½ - 2 cups vegetable broth
Optional add-ins: Crumbled sausage, dried cranberries, chopped apples
Preheat the grill over medium high heat, approximately 400 degrees Fahrenheit.
Lightly grease bread slices with avocado oil or baking spray. When the grill is hot, place slices on the grill and close the lid. Grill bread 2-3 minutes per side, until crunchy and mostly dried out. Let cool slightly, then use your hands to tear the bread into bite-sized pieces.
Place a cast iron skillet on the hot grill. Add 4 tbsp butter to the skillet. When the butter is melted, add the diced onion and celery to the skillet. Close the grill lid.
Saute onion and celery, lifting the lid and stirring occasionally, until the onion is tender, about 5 minutes. Stir in the minced garlic, fresh herbs, salt, pepper, and Premium Seasoning and saute another 2 minutes or so.
Remove the skillet from the heat and let cool slightly. Add the celery and onion mixture and bread pieces to a large bowl. Toss with tongs, adding vegetable broth slowly, until the ingredients are well incorporated and the bread is moist.
Spread the bread mixture back into the cast iron pan. Top with remaining 2 tbsp pats of butter.
Return the skillet to the center of the grill and turn off the heat directly under the skillet. Keep the heat on the sides on medium-high. The temperature of the grill should remain around 350-400 degrees Fahrenheit while cooking the stuffing.
Close the lid and let cook for approximately 30-35 minutes, until the stuffing is crisp underneath fluffy throughout.