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Dan Hixon & 3 Eyz BBQ's Cornbread Stuffing

        Lifestyle | Summer

Note from the TLC Editors: This recipe is an authentic BBQ Pitmasters recipe. Our Pitmasters are really spontaneous and like to create their recipes on the fly, so measurements and cook times are a little loose. Tweak the recipes to suit your tastes and check out How to Grill Food for more tips.


green and red pepper
turkey stock
rubbed sage
sage sausage
andouille sausage
sourdough, white bread and corn bread


  1. Debone all three birds. Leave fat on all three birds. Trim bone chips and cartilage.
  2. Rub olive oil over birds, then apply light amount of rub.
  3. Season interior of each bird with rub. Construct turducken with stuffing between each layer.
  4. Sew together with a needle and butchers twine. Season exterior.
  5. Cook in pan at 250 degrees for a few hours, once desired color is achieved, raise heat to 275.
  6. Remove from heat and let cool for 45 minutes before slicing.

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