• People

    Serves 6

  • Prep Time

    15 mins

  • Grilling Time

    30 mins


the Ingredients

Stuffing E82 A4845
  • Completed step 1 stick of butter
  • Completed step 1 onion, chopped (about 1 1/2 cups)
  • Completed step 2 celery stalks, sliced
  • Completed step 2 cups cups chicken broth
  • Completed step 2 eggs, beaten
  • Completed step 2 tablespoons fresh sage, chopped
  • Completed step 2 tablespoons fresh Italian parsley, chopped
  • Completed step ½ teaspoon kosher salt
  • Completed step ½ teaspoon black pepper
  • Completed step 6 cups of dried bread, cut into 1-inch cubes

Special Equipment

  • cast-iron griddle

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  • In a large cast iron skillet over medium-high heat (450° to 500°F), melt the butter, then add the onion and celery. Cook until soft and translucent, about 6–8 minutes.
  • In a large bowl, combine the chicken broth, eggs, sage, parsley, salt and pepper. Fold in bread crumbs until the liquid is absorbed. Add the bread mixture to the skillet and combine with the vegetables.
  • Grill over indirect medium heat (350° to 400°F), with the lid down until the top is browned and the dressing cooked through, approximately 30–40 minutes.
  • Remove and serve.

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