COOK IT.
Preheat the grill to 350°F, preparing to use the indirect method of grilling.
Prepare the ingredients. Slice the bread into bite-sized cubes, around ½ an inch square or so. Do try not to eat it all; which I know is hard as this garlic cheddar sourdough bread is amazing. Dice the onion and chop the celery.
Spread the bread cubes in an even layer on a baking sheet and place them on the grill over the unlit burners. Bake until they are toasted and crispy.
While the breadcrumbs are getting even more delicious, use the butter to coat the inside of the baking dish you are using for the stuffing. The stick can come straight from the fridge, and you can use the wrapping or a piece of paper towel to wipe the butter onto the sides and bottom of the dish.
Light your side burner, and turn the heat to medium-low. Melt the remaining butter and gently fry the onion until it is translucent. Add the celery and the sage, rosemary, salt, and pepper, cooking until the celery is softened a little.
Once everything is toasty, or softened, remove them all from the grill and start assembling. In a large bowl, combine the breadcrumbs with the onion mixture. Whisk the eggs and pour them over the lot, stirring to coat.
Pour the breadcrumb mixture into the prepared baking dish, then pour the broth over top, making sure to coat everything. For even more moist stuffing add an extra cup of broth.
Bake at 350°F to 375°F using indirect heat for 30 minutes, or until the stuffing is hot and slightly crispy on top. Serve with your favorite holiday meals.
Garlic Cheddar Sourdough Stuffing is the best side you will have at your next holiday gathering. Thanksgiving? Easter? Christmas? This stuffing is perfect for all of them! Heck. Having grilled chicken for dinner. STUFFING! Pork chops? Make this stuffing! If you haven’t guessed, it is really that good. Do you have a holiday side dish that is as good as this? Share yours on our social pages like Grills Facebook and Instagram with the hashtags #HolidayBBQ and #NapoleonGrills.
Happy Grilling!