DrBBQ’s Red Eye Express Holiday Dressing

Side Dish Pork Grill Thanksgiving, Winter Holidays

By Ray Lampe, Dr. BBQ

This is not your grandmas dressing but it’s a tasty alternative that can be served with any holiday dinner. The mushrooms and the Red Eye Express give it an earthy flavor with lots of umami and the dried cranberries add just the right amount of sweetness. I like to cook it on the grill for an extra layer of smoky flavor.

Print Recipe

Ingredients

1/4 cup Dizzy Pig Red Eye Express coffee-infused seasoning
1 stick butter
8 oz Baby Bella mushrooms, sliced and chopped
1 Tbsp soy sauce
1 cup chopped onion
1 cup chopped celery
1 lb ground pork
2 cups vegetable broth
1/2 cup dried cranberries
12 oz Herb-seasoned classic stuffing mix (moose, not cubed)

Directions

Prepare the grill or oven to cook indirect at 325°F
In a dutch oven over medium heat, melt the butter
Add the mushrooms, drizzle them with the soy sauce and season with 1/3 of the Red Eye Express
Cook, stirring occasionally, until the mushrooms purge their liquid and then it mostly cooks off, about 10 minutes
Add the onion and celery and season them with another 1/3 of the Red Eye Express
Cook, stirring occasionally, for about 3 minutes until they begin to soften
Crumble the pork into the pan and season it with the remaining Red Eye Express
Cook, breaking up the meat and stirring often until the pork is cooked through, about 5 minutes
Add the broth and stir. Bring to a boil, then turn the heat off
Mix in the craisins
Add the stuffing mix and fold it in until all the liquid is absorbed and evenly distributed
Transfer the stuffing to a baking pan that has been greased with vegetable spray
Spread the stuffing until it’s evenly distributed and smooth out the top
Place the pan in the grill or oven and cook for about 30 minutes until browned on top