COOK IT.
Turn your grill to smoke, once the fire pot catches - preheat your grill to 350°F.
Tear the gluten free baguette (we used Shar), into crouton sized pieces, into a large mixing bowl.
Melt the butter on medium heat.
Dice the onion, carrots and celery, and add it to the pan with butter.
Sauté until the onions are translucent - about 10 minutes.
Add the pan mixture to the torn bread pieces. Mix.
Add 1 egg to the bowl. Mix.
Add 2/3 cup Craisins (we used the lower sugar variety), and 2/3 cup crumbled feta. Mix.
Sprinkle with cinnamon, paprika, and Pit Boss Chicken & Poultry Rub.
Add 1/8 cup bone broth. Mix again.
Mix ingredients until evenly coated and distributed. Should be moist but not overly sticky.
Add ingredients into a baking dish (coat with Crisco or another shortening) and cover with tin foil.
Bake on the grill for 50-55 minutes. Rotate every 15ish minutes. DO NOT OPEN THE TINFOIL OR STIR THE STUFFING.
Remove tin foil and bake for another 10 minutes.
Remove the stuffing from your grill, let it cool for about 10 minutes.