The holidays are around the corner and I’m starting to wonder about one of life’s great questions, is stuffing and dressing the same thing? My family has made stuffing for as long as I can remember and I always assumed dressing was the same thing. After some research and making a grilled southwestern dressing in my Bull Grill, I got to the bottom of this great question and the answer both shocked and surprised me!

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For the most part dressing and stuffing are the same but stuffing is cooked inside of a protein (i.e. stuffed inside). Dressing on the other hand is cooked on its own changing the flavor profile and consistency.

My secret weapon for my stuffing was using our Bull Sweet Heat BBQ Rub that was developed by two-time World Burger Champion Wade Fortin and is a perfect seasoning for BBQ pork, ribs, chicken, and fish.

Retrieving my bakeware from the intense heat of my Bull Grill was made easy as pie thanks to my Bull Pit Mitt

Grilled Southwestern Dressing

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: bacon, christmas dinner, dressing, thanksgiving

Author: Chef Anthony Serrano

Ingredients

2 eggs
1 tbsp butter
1 cup buttermilk
1 package cornbread mix
1 tbsp olive oil
1 red bell pepper
1 yellow bell pepper
1/4 cup sweet onion
1 can petite tomatoes
1/4 cup bacon pieces
1 tsp ground sage
1 tbsp Bull sweet heat BBQ rub
2 cups chicken stock
3 eggs

Instructions

Combine eggs, butter, buttermilk, and cornbread mix according to the directions on the cornbread packaging. Pour batter in a greased or buttered cast iron pan and bake in Bull Grill at 350 degrees.
Using your side burner & a pan, sauté onions and bell pepper in olive oil until slightly caramelized. Add canned tomatoes to the pan and cook until the tomato liquid has evaporated.
Place cornbread in a greased or buttered baking pan and thoroughly crumble. Add bacon pieces, sage, and Bull Sweet Heat BBQ Rub. Mix until all ingredients are thoroughly incorporated.
Add chicken stock and eggs and gently fold together the mixture until all the cornbread is moist.
Bake in a Bull Grill at 350 degrees for 40 minutes or until the dressing has set. It should jiggle very slightly in the center.
Let rest for 10 minutes and slice & serve.