Planning your holiday menu? Learn how to make the best smoked turkey stuffing recipe on your charcoal or pellet smoker.

I like a sausage based stuffing. If you prefer to leave it out you can. Add a classic mirepoix and some mushrooms.

I used toasted french baguette cubes for this recipe. You can also use a sourdough loaf for this too.

Cook the ground sausage fully so it's browned and no longer pink. Remove any excess grease with a paper towel.

In the same pan, add the carrots, onion, celery, mushrooms and garlic. Sauté 6-7 minutes until tender and cooked.

In a large mixing bowl add the toasted baguette pieces and the sausage and vegetable mixture. Fold to combine. 

In a separate bowl combine egg, chicken stock and heavy cream. Beat it together with a whisk until it's one mixture. 

Place the stuffing into a skillet. Place the skillet onto the smoker grates on indirect heat. Cook for 30 minutes. 

After 30 minutes, I like to flip the crispy top over and back into the stuffing to expose other parts of the bread. This gets everything crispier!

After smoking an additional 30 minutes (or until the stuffing is a nice golden brown) remove it and let it rest 5 minutes before serving. 

This is the perfect holiday recipe to help free up space in the kitchen, by making it on the grill instead. Get all the recipe details below!