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Scarborough Fair Dressing

John Setzler

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If you are looking for a perfect side dish to go with your Thanksgiving turkey, look no further! Whip up a batch of Scarborough Fair Dressing on your Kamado Joe!




1 1/2 pounds bread, cubed
1/2 cup unsalted butter
2 cups chopped yellow onion
2 cups chopped celery
3 1/4 cups low-sodium chicken broth
3 large eggs, lightly beaten
1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon ground black pepper


Preheat your grill to 250°F and set up for indirect cooking.


Cube your bread and spread it out on a baking tray. Place on the grill for 30-60 minutes to dry out cubes. Remove from grill and set aside.


Increase the temperature of your grill to 350°F.


In a 12" skillet or cast iron pan, melt the butter and cook the onions and celery over medium high heat for about 15 minutes until softened.

In a large bowl, combine the onion mixture, bread, broth, eggs, parsley, sage, rosemary, thyme, salt and pepper. Mix completely and return to the 12" skillet.


Cover with foil and cook on the grill for 20 minutes. Remove the foil and cook for another 20-25 minutes until lightly browned.



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