Three Thanksgiving Side Dishes
Grilled Green Beans
Herb Roasted Potatoes
– 2 lb red potatoes
– 1 T fresh thyme leaves
– 1 T fresh rosemary, minced
– Olive oil
– Code 3 Spices Grunt Rub
– Kosher salt
Wash the potatoes. Cut them into 1”-2” pieces. Toss them in the oil and herbs. Season with salt and Code 3 Spices Grunt Rub. Cook at 400ºF until tender.
– 6 oz chicken apple sausage, diced
– 2 shallots, minced
– 3 cloves garlic, minced
– Oakridge BBQ Santa Maria Seasoning
– 1 tbsp fresh rosemary, minced
– 1 tbsp fresh sage, minced
– 1/2 cup white wine
– 2-3 cups chicken stock
– 2 eggs
– 1 (24 oz) loaf Italian bread, cut into 3/4” cubes
Preheat your cooker to 300ºF, set up for indirect grilling. Spread the cubed bread on a baking sheet. Place in an indirect grilling area and cook until the bread is completely dry – about 45 minutes.
Heat a Lodge 7-quart dutch oven over medium heat. Add the diced sausage and about one tablespoon olive oil to the skillet. Cook, stirring the sausage, for a few minutes to warm and slightly brown the sausage. Add the shallots, garlic and Oakridge BBQ Santa Maria Seasoning. Cook another two minutes.
Add the rosemary, sage and white wine. Cook until the wine is nearly all the way reduced.
Whisk together two cups chicken stock and the eggs. Add the mixture to the skillet, then add the bread cubes and fold to mix evenly. Once all of the liquid is absorbed, continue adding
Preheat your waffle iron. Grease the cooking surface with cooking spray. Add a scoop of the stuffing to the center and cook until the outside of the waffle is crispy.