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Ingredients:
- One (1) lb. ground pork sausage
- Two (2) large white onions, chopped
- Two (2) cups celery, chopped
- Five (5) cups of crumbled cornbread (see cornbread recipe here)
- Five (5) cups seasoned breadcrumbs
- One (1) tbsp. Coy Zesty Garlic and Herb Seasoning (purchase yours here)
- 1 1/2 tsp. poultry seasoning
- One (1) tsp. dried sage, crushed
- 2 3/4 cups chicken broth
Directions:
- In a Dutch oven (or large skillet), brown pork sausage. Remove pork and set aside.
- Cook onions and celery into remaining pork drippings until translucent (approx. 7 minutes).
- Place cooked pork, cooked onions & celery, corn bread, breadcrumbs, Coy Zesty Garlic and Herb seasoning, poultry seasoning and sage into a medium sized disposable tin. Stir well.
- Add chicken broth (one cup at a time) until you reach the consistency you want. Note: We typically use all 2 3/4 cups, since the smoking process will eliminate some moisture.
- Cover tin with aluminum foil and place in smoker for 30 minutes.
- Open smoker, remove aluminum foil, stir and smoke uncovered for 20 minutes.
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