Dr. BBQ's Pulled Pork Stuffing
Heat Scale: 
Serves: 10
  • ½ cup butter
  • 2 medium onions, chopped
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 2 cups smoked pulled pork, chopped
  • 2 tablespoons Louisiana hot sauce
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon finely ground black pepper
  • 2 8-ounce packages plain cornbread stuffing
  • 2 to 3 cups vegetable broth
  1. Preheat the oven to 350.
  2. In a large skillet over medium heat, melt the butter.
  3. Add the onion, celery and garlic and cook until tender. Add the pork, hot sauce, sage, thyme, salt and pepper. Stir and cook until the pork is heated through.
  4. Add two cups of the broth, stir well and remove from the heat.
  5. Put the stuffing mix in a big bowl. Pour the butter mixture over the stuffing. Toss to mix thoroughly, adding more broth as needed to moisten all the stuffing mix. Transfer to a 9 by 13 baking pan. Cover with foil and place in the oven.
  6. Cook for 40 minutes. Remove the foil and bake for another 10 minutes.
Recipe by Burn Blog at http://www.burn-blog.com/7773/barbecue-thanksgiving-part-1-pulled-pork-stuffing-and-gravy/