Stuffing is usually just a good excuse to add more gravy to your plate, here, I’ve made it the star of the show with rich ingredients like sausage, butternut squash and nuts and cranberries.
GRILLED CRANBERRY, SQUASH, AND ROSEMARY STUFFING
1 lb fresh rosemary pork sausage links, casings removed
I large butternut squash, peeled, deseeded and cut in to 1 inch cubes
2 tbsp canola oil
1 loaf day old sourdough bread cut in to 1 inch cubes
3 tbsp melted butter
1 cup dried cranberries
1⁄2 cup pecan pieces
1 tspn thyme leaves
1 tbsp chopped parsley
2 cups chicken or vegetable broth
Prepare grill for medium heat cooking. Toss squash in oil and place in a vegetable grilling basket. Cook squash for approximately 20 minutes, stirring frequently until it begins to soften. Remove from heat and set aside.
Toss bread cubes in butter, add to vegetable basket along with ground sausage and grill until bread is lightly toasted and sausage has begun to brown, approximately 10 minutes.
Blend squash, sausage, bread, butter, cranberries, pecans, thyme and parsley together in a large mixing bowl. Place mixture in a 2‐3 quart casserole dish, add broth and place on the grill. Cover the grill and allow to cook approximately 45 minutes until warmed completely through. Remove from heat and serve.