Let's get grilling

1 Pre-heat recteq grill or wood pellet grillto 375°F.
2 Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. (DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature).
3 Heat oil in a large cast iron skillet at 400°F. Add sausage and break up into smaller pieces until browned and cooked through (8–10 minutes).
4 Melt 2 tbsp butter in the same skillet, add the onion and fennel, and cook, stirring occasionally until soft (10–12 minutes).
5 Butter a shallow baking dish.
6 Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tbsp butter.
7 Cook until stuffing is hot and the top is golden brown (about 40 minutes).
Cooking for 8 people

Ingredients


  • sourdough bread, cubed
    1 loaf
  • extra-virgin olive oil
    1 tablespoon
  • hot Italian sausage, casing removed
    1 pound
  • unsalted butter, divided, plus more for dish
    4 tablespoons
  • yellow onion, chopped (about 1½ cups)
    1
  • medium fennel bulb, cored and coarsely chopped (about 3 cups)
    1
  • large eggs, beaten
    4
  • cups low-salt chicken broth
    cups
  • frozen spinach, thawed, well squeezed, coarsely chopped
    2 pounds
  • Ben’s Heffer Dust Rub
    2 teaspoons
  • Colden’s Freakin’ Greek Rub
    1 teaspoon
  • fennel seeds
    teaspoons
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.

Pellets used: Kingsford® Hardwood Pellets — Cherrywood

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