Crispy Baked BBQ Chicken Tacos with BBQ Ranch
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2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
2 stalks celery, diced
1 yellow onion, diced
8 oz. Italian sausage, uncooked
1/2 C. dried cranberries
2 tsp. Head Country Original Championship Seasoning
2 Tbsp. freshly chopped oregano leaves
8 C. French bread, cubed
2 C. chicken stock
450 degrees F
50 mins
Set grill temperature to high, about 450 degrees F. Place a 10-inch cast iron skillet on the grill. Cover and preheat for 15 minutes.
Add butter and oil to the preheated skillet. Once the butter is melted, add celery and onion, cooking until softened, about 4 to 5 minutes, stirring occasionally.
Add sausage and cook until crumbly and no longer pink, about 4 to 5 minutes. Make sure to break up any big clumps that form. Stir in cranberries, Head Country Original Championship Seasoning, and oregano until combined. Remove from grill. Keep the grill on.
Add cubed bread to a large bowl and add sausage mixture. Slowly add in stock, mixing with your hands as you go to make sure the bread is coated well with the stock.
Pour stuffing back into the cast iron skillet and cover with foil. Place the skillet back on the grill and cook for about 30 minutes. Remove the foil and cook another 15 to 20 minutes, or until the bread is golden and crispy on top. Remove from grill and serve warm. Enjoy!
