Take your stuffing game to the next level with my extraordinary Apple and Sausage Stuffing. This recipe is smoked to perfection on the Camp Chef Woodwind Pro 36, giving it my signature BBQ twist. It features warm, earthy sage, sweet apples, and rich, seasoned sausage. A dash or two of Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Everyday Rub gives every bite the ideal buttery note. 

My Apple and Sausage Stuffing is an experience for all the senses, combining beauty, nostalgic aroma, and, of course, flavor. This recipe is well-suited for any holiday gathering, work potluck, or just because. Serve it with any of my festive holiday recipes for a feast fit for a king. 

Apple and Sausage Stuffing | Heath Riles BBQ

Every family has their traditional stuffing recipe, and I hope this becomes yours! There are numerous ways to customize your Apple and Sausage Stuffing, giving you the chance to truly own this dish. If you’re not into sausage, you can substitute chopped chicken, turkey, or even bacon bits. If you want a hint of heat, add some diced hot peppers or spicy sausage. Add cranberries, walnuts, or raisins for an old-fashioned twist. You can also play around with your bread choices, using sourdough, rye, or honey wheat breadcrumbs. The sky’s the limit!

The Ingredients

Here are the ingredients you need to make a heavenly batch of Apple and Sausage Stuffing. 

• Onion and apple. Apples and onions are a classic combination that gives the stuffing texture and juicy flavor. You can use any type of onion or apple you desire. Experiment with sweet or tart apples to see which is your favorite. 

• Herbs and spices. There’s nothing worse than bland stuffing, and my recipe is anything but. I included minced garlic, fresh sage, and black pepper for an earthy, traditional combination. 

• Heath Riles BBQ Garlic Butter Rub. This delicious blend features multiple types of garlic for a flavor like none other! Use a dash on seafood, pasta, steak, chicken, or in casseroles. 

• Meat. Mild sausage paired well with the apples and onions, giving the stuffing extra bulk. I pre-browned and drained the sausage to prevent the stuffing from getting greasy. 

• Breadcrumbs. I used 1½ packages of seasoned breadcrumbs from Pepperidge Farms. You can use whatever breadcrumbs you’d like or create your own breadcrumbs from stale bread. 

• Chicken broth. Chicken stock moistens the ingredients and adds extra flavor. Be sure to adjust the amount based on your preferred texture. 

• Heath Riles BBQ Everyday Rub. This mouthwatering blend is a great alternative to salt and pepper. It includes a hint of garlic that elevates vegetables, chicken wings, roasts, hams, and turkeys. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Pellet grill/smoker. I made this Apple and Sausage Stuffing on the Camp Chef Woodwind Pro 36. This spacious pit is great for cooking main or side dishes. It includes a smoke box, which you can fill with charcoal, pellets, or wood to customize your recipe. It also has innovative features like the “Fan Only” mode, which lets you experiment with cold smoking! 

• Charcoal. I stoked the grill with Royal Oak Charcoal Hardwood Pellets. These pellets burn hot and use no fillers, giving meat and casseroles the purest smoke flavor. You can purchase Royal Oak Charcoal at your local farm and fleet or home and garden store. 

The Process for Making Apple and Sausage Stuffing

Check out the visual demonstration of this recipe in the video and printable instructions in the recipe card. Here’s a quick rundown of how I created this enticing Apple and Sausage Stuffing. 

• Fire up the grill. I stoked the Camp Chef Woodwind Pro 36 with Royal Oak Charcoal Hardwood Pellets and fired it up to 300℉.

• Sauté the onion and apple. First, I diced the onion to my liking and set it in a large saucepan with 1 tablespoon of butter. I sautéed the onion until soft, then peeled, cored, and diced one apple. I added the apple to the pan and let it cook until golden brown before adding the garlic and Heath Riles BBQ Garlic Butter Rub. I cooked the mixture until fragrant, then removed it from the heat.

• Combine the apples, sausage, and breadcrumbs. I placed the browned sausage in a large bowl and added the onion and apple mixture. Next, I mixed the chopped sage and about half the breadcrumbs until they were homogeneous. 

• Add liquids. I added the egg, ½ the chicken broth, and Heath Riles BBQ Garlic Butter Rub and then mixed to combine. Then, I added the rest of the breadcrumbs and chicken broth, alternating each ingredient. You want a stuffing that is moist but not dripping with liquid. I finished the stuffing with a sprinkle of Heath Riles BBQ Everyday Rub and black pepper. 

• Cook the Apple and Sausage Stuffing. I transferred the stuffing mixture to a 9x13-inch disposable pan, then set it on the Camp Chef Woodwind Pro 36 to cook for 1 hour and 15 minutes. You want your stuffing to be golden brown and set. The only thing left was to remove it from the grill and let it cool before digging in! 

The Results

The Apple and Sausage Stuffing came off the grill with a beautiful golden brown crust. The fresh herbs paired perfectly with the fresh apple and onion! The cherry on top was a pop of heat on the back end. 

Serving Suggestions for Apple and Sausage Stuffing

This unique stuffing recipe would go great with my Honey Butter Turkey Breast or Maple Bourbon Glazed Ham. Be sure to add your traditional side dishes, like Smoked Funeral Potatoes. 

Storing Leftovers

You can store leftover Apple and Sausage Stuffing in the fridge for up to 4 days or freeze it for up to 1 month. 

Equipment and Tools

Camp Chef Woodwind Pro 36, Royal Oak Charcoal Hardwood Pellets, mixing bowls, Heath Riles BBQ Heat Resistant Gloves, disposable cutting board, disposable baking dish.