Grilled Stuffing on a Blackstone

Chef Jason is fired up about incorporating Loud Mouth Barbecue rubs into some traditional grilling and smoker favorites, and what better way to start this series up with an all-time must-have side dish for Thanksgiving; grilled stuffing. Every family has their version of this classic savory side, so Jason keeps it simple, with plenty of room for you to enhance it the way you like, but one thing is certain – it’ll taste great and come out very crispy when you put it on a Blackstone griddle.

Loud Mouth™ BBQ was created to capture that feeling of amazing backyard feasts. We offer this line exclusively at a price point anyone can appreciate. Developed with quality ingredients and packed with bold flavors, each Loud Mouth formula is carefully designed to leave a lasting impression on even the toughest BBQ fan. From the tangy flavor of the “Boom Shaka-Laka” apple habanero BBQ sauce to the mouthwatering goodness of the “That’s Poppin’” savory blended rub, Loud Mouth™ BBQ offers something for every dedicated backyard pitmaster.

Blackstone Grilled Stuffing Ingredient List:

• 1 lb corn bread, baked and cubed, then air dried for 24 hours
• 1 lb uncased Italian sausage
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1 cup chicken stock
• 1 TBSP Loud Mouth That’s Poppin’ rub
• 1 tsp fresh whole sage
• 1 sprig of fresh thyme
• 1 sprig of fresh rosemary

Blackstone Grilled Stuffing Cooking Instructions

Clean off your Blackstone griddle and set to medium level heat – 350F / 175C

As the griddle comes to temp, cook the ground sausage until browned, chopping the meat up into small pieces as you go. Then move the sausage into a hollow ring shape.

Add chopped onions to the griddle in the middle of the sausage, cooking for 2 minutes.

Add the diced celery and carrots, then sauté for 2 minutes or until soft.

Add fresh herbs and cook for 60 to 90 seconds until they appear dark green.

Add the cubes of corn bread to the top of the mixture of sausage and vegetables, then immediately pour 1 cup chicken stock over the food. The corn bread should be wet, but not soggy.

Continue to mix all ingredients on the griddle as it cooks until the chicken stock gets absorbed.

Form a short pile out of all ingredients and then add That’s Poppin’ rub over the mix and stir one more time until incorporated.

Continue cooking the stuffing on the grill until it gets to your desired cook level by checking how crispy the edges and crust on the underside are.

If you’re serving immediately, transfer the mix to a serving dish like a cast iron pan or large baking dish and enjoy. If you are holding until a meal is served, cover tightly with aluminum foil or your serving dish’s accessory lid and place in an oven on low heat.

If you would like to watch Chef Jason go through the entire recipe step by step, just watch this video!