Recipe Database
Mom’s Stuffing
Mom’s Stuffing

2 loaves Italian bread, sliced into ½ inch thick strips that are no longer than 2 inches

1 lb. sage sausage, casing removed

1 cup dried cranberries

2 granny smith apples, peeled, cored, and diced

2 eggs

4 tbsp. butter

3 cups chicken broth

4 stalks of celery, finely diced

2 white onions, finely diced

2 tablespoons sage, chiffonade

1 tablespoon salt

2 tsp pepper


EGG set up-

Set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 325°F degrees


In a Dutch oven add sage sausage and brown over medium high heat

Add in the onion and celery

Once the onion is translucent remove from the heat and stir in the sage, salt, pepper, apples, cranberries, bread, chicken broth, and eggs

Bake for 30-40 minutes (until the top has a slight crunch)