Three Thanksgiving Side Dishes

Grilled Green Beans Recipe

Ingredients

• 1 lb fresh green beans, stem ends trimmed
• 1/4 pound bacon, diced
• Cattleman’s Grill California Tri-tip Seasoning
• Olive oil
• John Henry’s Cuz’n Buddy’s Marinade

Instructions

Toss the green beans in the olive oil and about 1/4 cup John Henry’s Cuz’n Buddy’s Marinade. Season with the Cattleman’s Grill Tri-tip Seasoning. Cook in a pan at 400°F until tender.

Herb Roasted Potatoes Recipe

Ingredients

• 2 lb red potatoes
• 1 T fresh thyme leaves
• 1 T fresh rosemary, minced
• Olive oil
• Code 3 Spices Grunt Rub
• Kosher salt

Instructions

Wash the potatoes. Cut them into 1”-2” pieces. Toss them in the oil and herbs. Season with salt and Code 3 Spices Grunt Rub. Cook at 400°F until tender.

Stuffing Waffles Recipe

Ingredients

• 6 oz chicken apple sausage, diced
• 2 shallots, minced
• 3 cloves garlic, minced
• Oakridge BBQ Santa Maria Seasoning
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh sage, minced
• 1/2 cup white wine
• 2-3 cups chicken stock
• 2 eggs
• 1 (24 oz) loaf Italian bread, cut into 3/4” cubes

Instructions

Preheat your cooker to 300°F, set up for indirect grilling. Spread the cubed bread on a baking sheet. Place in an indirect grilling area and cook until the bread is completely dry - about 45 minutes.

Heat a Lodge 7-quart dutch oven over medium heat. Add the diced sausage and about one tablespoon olive oil to the skillet. Cook, stirring the sausage, for a few minutes to warm and slightly brown the sausage. Add the shallots, garlic and Oakridge BBQ Santa Maria Seasoning. Cook another two minutes.

Add the rosemary, sage and white wine. Cook until the wine is nearly all the way reduced.

Whisk together two cups chicken stock and the eggs. Add the mixture to the skillet, then add the bread cubes and fold to mix evenly. Once all the liquid is absorbed, continue adding

Preheat your waffle iron. Grease the cooking surface with cooking spray. Add a scoop of the stuffing to the center and cook until the outside of the waffle is crispy.