Easy Grilled Skillet Stuffing Recipe
How do you make stuffing quick and easy? Well, you go out and buy a box of stuffing, boil some water, butter, spice packet, then and the dried bread chunks, 10 minutes later and your stuffing will be finished, right? Well not so fast, what if you are cooking outdoors on your grill and you are missing that side burner you wished you had bought with your grill? Skillet stuffing to the rescue! However, let us doctor it up a bit more so it is at least entertaining.
The ownership of a quality piece of cast iron or a skillet that you feel comfortable with placing on your grill (read – no plastic handles) is of paramount importance for this recipe. A quick thought might be to replace the skillet with a wood plank, let me know if you try this. We will be cooking our stuffing uncovered for a crunchy top finish.
This whole recipe started with the family wanting to grill half a Turkey breast. Someone of course asked “What about stuffing?” and I promptly threw this together, being quite pleased I thought I would share the recipe with you.
A quick note on the Turkey breast; I used garlic, Italian herbs, softened butter, EVOO, salt and pepper as a wet rub. Do not forget to apply it under the skin also.
Preheat your skillet on the grill. Add olive oil and heat till just before smoking point.
Safety note here – it gets extremely hot so use proper hand protection.
Add celery and onions, cooking until translucent.
Remove from heat and place in a large bowl. Add Apricots, Carnberries, stuffing and spice packet.
Mix ingredients adding ¾ of the chicken broth to mixture, stir well. You want a moist mixture not a wet mixture adding remainder of chicken stock as needed.
Place ¾ of stuffing mix into skillet (Saving the remainder for yellow squash recipe coming up next).
Skillet goes in grill for 35 minutes at 325 degrees F indirect heat. Check for doneness at 35 minutes, top should be crisp and the moisture absorbed. If not cook till your liking.
- 1 box of stuffing mix
- ¼ cup dried apricots
- ½ cup dried cranberries
- 2 stalks celery, diced
- ½ medium onion, diced
- 1 tbs Extra virgin olive oil
- 1 14.5 oz can chicken stock
- 8 inch cast iron skillet
- Preheat your skillet on the grill.
- Safety note here - it gets extremely hot so use proper hand protection.
- Add olive oil and heat till just before smoking point.
- Add celery and onions, cooking until translucent.
- Remove from heat and place in a large bowl.
- Add cranberries, apricot, stuffing and spice packet.
- Mix ingredients adding ¾ of the chicken broth to mixture, stir well.
- You will want a moist mixture not a wet mixture adding remainder of chicken stock as needed.
- Place ¾ of stuffing mix into skillet (Saving the remainder for yellow squash recipe).
- Skillet goes in grill for 35 minutes at 350 degrees indirect heat.
- Check for doneness at 35 minutes, top should be crisp and the moisture absorbed.
- If not cook till your liking.
