Here’s what you’ll need:
- 1/2 c salted butter
- 1/2 c finely diced Anduille sausage
- 1/2 c diced onion
- 1/2 c diced celery
- 2 jalapeno peppers, seeds and stems removed, then finely diced.
- 1 tsp black pepper
- 1/2 tsp salt
- 2 cups vegetable broth
- 12 oz corn bread stuffing mix
Get your EGG (or your grill) up to 370°.
On the stove in a large pan, melt the butter over medium heat. Add the sausage, onion, celery, peppers, pepper and salt, and saute until the onions and celery soften. Approximately 6-8 minutes. Remove from heat, and add the vegetable broth.
In a large bowl, put the corn bread stuffing. Pour the broth and veggie mixture over the cornbread and mix with a large spoon until the mixture is good and moist.
Take a muffin pan, sprayed with cooking spray, and scoop the mixture into the cups, pressing slightly. Bake in the BGE/grill for 15 minutes, or until the edges start to get brown and crispy. They are delicious fresh from the grill or at room temp.
As mentioned above, you could make this recipe in the oven as well… but why would you. 🙂
Check out the selection of BGE’s and accessories with my friends at
Kimps Ace Hardware is our sponsor, and they have a great selection of Big Green Egg and Traeger products and accessories. 2548 Glendale Ave, Green Bay. DISCLOSURE: Kimps Ace Hardware has paid to sponsor this blog post and have provided a Big Green Egg smoker for the use of this blog.
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