Weber Kettle, Thanksgiving Dressing

There’s nothing like the smoky flavor that comes off a charcoal grill — and this Smoked Thanksgiving Dressing might just steal the spotlight from your turkey. We built this one from scratch on the Weber Kettle, layering buttery rolls, Fall flavors, and a touch of smoke for the perfect holiday side.

Ingredients

• 1 large onion, diced

• 3 celery stalks, diced

• 1 small bunch of parsley (use both stems and leaves, finely chopped)

• 3–4 garlic cloves, minced

• 1 tsp cumin

• 2 tbsp Ranch & Rifle’s Fall Purpose Seasoning

• 4 cups chicken broth

• ½ cup white wine (for deglazing)

• Leftover rolls or bread (about 8–10 rolls, torn into pieces)

• Olive oil or butter for greasing the pan

Instructions

Fire up your Kettle.
Set up your Weber Kettle for two-zone cooking — hot coals on one side, open grates on the other. You’ll want your grill sitting around 350°F indirect.

Build the flavor base.
In a skillet over medium heat, sauté onions, celery, parsley stems and leaves, and garlic until fragrant and softened. Add cumin and Ranch & Rifle’s Fall Purpose Seasoning, stirring to coat the veggies.

Deglaze and simmer.
Pour in white wine, scraping up any browned bits from the bottom. Once the wine cooks off (2–3 minutes), add chicken broth and let it simmer for about 20 minutes to let those flavors deepen.

Build your dressing.
Lightly oil an aluminum pan. Add a layer of torn rolls to the bottom, then ladle the broth mixture over top until just moist. Repeat with more layers of bread and broth until the liquid is gone and everything is evenly soaked. Let it sit 10–20 minutes so the bread fully absorbs the broth.

Smoke it up.
Place the pan on the indirect side of your Weber. Toss a wood chunk (oak, pecan, or apple wood work great) on the coals for that signature smoke.
Smoke for 25–30 minutes without opening the lid, then rotate the pan and add another wood chunk if needed. Continue for another 15–20 minutes.

Finish it off.
Once the bread is browned and the edges are crispy, check the center. If it’s still a little loose, slide the pan over the coals for 3–4 minutes at a time until the middle is set — but not dry.

Serve hot and smoky.
Let it rest for 5–10 minutes, then serve alongside your turkey, ham, or whatever centerpiece you’re cooking this holiday.

Tip: The Fall Purpose seasoning brings just the right balance of rosemary, thyme, and warmth — no need for a dozen extra herbs.

This one’s for the folks who believe the best part of Thanksgiving is that smoky, crispy corner piece.