Blackstone Griddle Sausage Cranberry Stuffing is a delicious and simple Thanksgiving side dish that begins on the flat top grill to speed up preparation and add an extra layer of smoky, seasoned flavor.
Starting on a Blackstone or any flat top grill shortens cooking time and develops great texture and flavor from the griddle surface.
It finishes in the oven so you can prepare most of it ahead of time and bake right before serving, which makes it perfect for busy holiday days.
How to make Blackstone Griddle Sausage Cranberry Stuffing
Begin by dicing one medium onion and three celery stalks. Cut a 14 to 16 ounce loaf of French or Italian bakery bread into small cubes — a serrated knife makes this easiest.
Gather the remaining ingredients and carry everything out to your griddle on a tray so you can work efficiently.
Preheat the Blackstone or flat top grill to medium heat. Add a splash of your preferred cooking oil, then sauté the diced onion and celery until softened, about 2 to 3 minutes, using spatulas to keep the pieces moving and to get some nice color.
This recipe is fun to make with family — having a helper makes the process more enjoyable and memorable.
Add one pound of ground country sausage to the griddle and continue cooking for about 5 to 6 minutes, breaking up the meat and mixing it with the vegetables until everything is cooked through and nicely browned.
Once the sausage is browned, add the bread cubes to the griddle along with butter, kosher salt, pepper, dried sage, dried thyme, and dried parsley. Toss everything together and cook for another 2 to 3 minutes so the bread absorbs some of the flavorful drippings and the herbs warm through.
When the griddle portion is finished, transfer the mixture into a large bowl for final assembly.
In the bowl, stir in dried cranberries, one beaten egg, and a 14 ounce can of chicken or turkey broth. If you like a richer flavor, add a spoonful of concentrated turkey or chicken base (such as Better Than Bouillon) and mix thoroughly so the bread is evenly moistened.
Transfer the mixture to a greased 9×13 casserole dish and spread it evenly. Bake in a preheated 350°F oven for 35 to 45 minutes, until the top is golden and the stuffing is set.
The aroma and presentation give this dish an unmistakable Thanksgiving feel — hearty, savory, and studded with sweet cranberries.
Blackstone Griddle Sausage Cranberry Stuffing is sure to be a holiday hit!
This stuffing is flavorful, simple to prepare, and has the potential to be the standout side at your holiday table.
Related griddle recipes you might enjoy
Blackstone Turkey Veggies and Cranberries
Blackstone Sausage and Apples
Blackstone Recipes Perfect for Fall
Complete Meals on the Griddle
Recipe Details
Name: Blackstone Griddle Sausage Cranberry Stuffing
Author: Cheri Renee
Course: Side Dish
Cuisine: American
Prep Time: 15 mins
Cook Time: About 1 hour (includes oven time)
Servings: 10
Calories: Approximately 340 kcal per serving
Equipment
- Blackstone Griddle or similar flat top grill
- Spatulas (hibachi spatulas recommended)
Ingredients
- Cooking oil of choice
- 1 onion, diced
- 3 ribs celery, diced
- 1 pound ground country sausage
- 14 to 16 ounce loaf bakery bread (Italian or French), cut into small cubes
- 1 tablespoon dried sage
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried parsley
- Kosher salt and pepper, to taste
- 4 tablespoons butter
- 1 cup dried cranberries
- 1 14-ounce can turkey or chicken broth
- 1 egg
- Optional: a spoonful of turkey or chicken base (concentrated)
Instructions
- Preheat the griddle to medium heat. Add cooking oil and the diced onion and celery. Cook 2 to 3 minutes, stirring frequently.
- Add the ground sausage and cook 5 to 6 minutes, mixing with the softened onions and celery until browned and cooked through.
- Stir in the bread cubes, sage, thyme, parsley, kosher salt, pepper, and butter. Mix well and cook 2 to 3 more minutes so the bread absorbs flavors. Remove mixture from the griddle and place in a large bowl.
- To the bowl add the dried cranberries, broth, beaten egg, and base if using. Mix thoroughly so the bread is evenly moistened. Transfer to a greased 9×13 casserole dish.
- Bake at 350°F for 35 to 45 minutes, until the top is golden and the stuffing is set. Let rest a few minutes before serving.
My new cookbook is now available!
Connect with me on social media
Follow on TikTok, Instagram, Facebook, and Pinterest. Join the Grilling and Smoking Facebook Group to share tips and photos.