Smoked stuffing is a holiday upgrade you didn’t know you needed — and this version from our "Fireside Flavor" BBQ box brings serious backyard-cook flavor to the classic Thanksgiving side. Turkey sausage builds a hearty, savory base, while the smoker infuses every bite of bread with gentle wood-fired aroma. Tomahawk Jim’s Cracked Pepper Sweet ’n’ Heat adds a signature sweet-tinged warmth that plays beautifully with the browned sausage and sautéed vegetables, and Old Southern BBQ’s Steak + Butter Seasoning layers in a rich, buttery backbone that makes the whole dish taste luxurious and comforting.
As the bread cubes toast in the smoker, they develop a subtle crunch and smoky depth that helps them soak up flavor without turning mushy. When combined with the seasoned sausage, softened onions and celery, and warm stock, the mixture becomes the ultimate balance of texture and taste. Optional add-ins like pecans, cranberries, apples, or fresh herbs let you customize the stuffing toward sweet, nutty, or traditional holiday profiles — but the seasonings are the star, delivering a bold BBQ twist no matter which direction you take it.
Once smoked, the stuffing emerges golden and crisp on top, tender and steamy within, and layered with buttery richness throughout. A quick rest allows it to set into the perfect sliceable side, and a final dusting of Sweet ’n’ Heat wakes up all the smoky-sweet aromatics. Serve it alongside turkey, pork loin, or even on its own — this dish is hearty enough to stand proudly at the center of your holiday table.
This Smoked Turkey Sausage Stuffing takes a holiday classic and elevates it with rich, buttery flavor and subtle wood-fired smoke. Turkey sausage, toasted bread, and aromatic veggies come together with Tomahawk Jim’sCracked Pepper Sweet ’n’ Heat and Old Southern BBQ’s Award-Winning Steak + Butter Seasoning for a perfect balance of savory warmth and smoky sweetness. As it cooks on the smoker, the top crisps to a golden crust while the inside stays tender and full of buttery, herb-kissed depth — a side dish that’s bold enough for your BBQ feast and comforting enough for your Thanksgiving table.
Preheat your grill or smoker to 325°F (up to 350°F if your pit runs hot). Use a mild wood like apple, pecan, or cherry…they’ll complement the sausage and butter notes without overpowering the dish.
Toast the bread cubes: Spread cubed bread on a baking sheet and place in the smoker (or oven if you want to save time) for about 15–20 minutes, until lightly golden and dried out. This step helps it soak up flavor later without getting soggy.
In a large cast iron skillet or heavy pan, cook the turkey sausage over medium heat until browned. Remove sausage and drain off excess grease, leaving a thin layer for flavor. Add butter, then sauté onion and celery for about 6–8 minutes until softened. Stir in garlic, Tomahawk Jim’s Sweet ’n’ Heat, and Steak + Butter Seasoning…let those seasonings bloom for about 1 minute.
Assemble the stuffing: In a large mixing bowl, combine toasted bread, cooked sausage, and the seasoned veggie mix. Pour in 2½–3 cups of warm stock a little at a time, tossing gently until the bread is moist but not soggy. Stir in the beaten eggs and optional add-ins if using.
Transfer mixture to a buttered cast iron skillet or foil pan (cast iron gives you the best crust) and place uncovered on the smoker and cook for 45–60 minutes, until the top is golden brown and lightly crisped, and the center is hot (around 165°F internal temp). If it starts to brown too fast, loosely cover with foil halfway through.
Let it sit for 10–15 minutes before serving so it sets up perfectly. Sprinkle a light dusting of Tomahawk Jim’s on top right before serving for a pop of smoky-sweet heat.
Recipe Video
Recipe Note
🔥 Pro Tips: Add a few small cubes of butter on top before smoking for extra richness. Want an extra layer? Mix in a handful of shredded smoked cheddar or gouda near the end of the cook for a melty twist!
I have a Weber kettle and plan on spatchcocking my turkey as usual. This doesn’t give me room to make the stuffing at the same time. I figure I’ll make the stuffing first. Can I keep the stuffing in the oven to keep it warm while the turkey cooks (will the stuffing dry out?) or should I refigerate it and reheat it when the turkey is ready? What is the best way to reheat it if I use the latter option?
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