Blackstone Sourdough Stuffing

Ingredients

• Prepared sourdough stuffing, cold from the refrigerator
• 2 to 4 tablespoons butter
• 1 to 2 tablespoons neutral oil
• 1/4 to 1/2 cup chicken or turkey broth, as needed
• Large metal dome, roasting pan, or heavy-duty foil to cover
• Instant-read thermometer

Instructions

1. Preheat the Blackstone Set one side to medium-low and the other to low. Aim for a surface temperature near 325-350 F. Avoid high heat; sourdough browns quickly.
2. Prepare the stuffing Remove it from the refrigerator for about 15-20 minutes while the griddle heats. Break it into thick slabs or large chunks, roughly 1 1/2 to 2 inches thick. Do not crumble it finely.
3. Butter the griddle Add the butter and oil to the medium-low zone. Spread into an area just larger than the stuffing.
4. Start covered Place the stuffing on the buttered surface. Add 2-3 tablespoons broth around the stuffing, then immediately cover with a dome or foil. Cook 5-7 minutes.
5. Turn and re-moisten Lift the cover, turn the stuffing in sections, and add another small splash of broth if the center still feels firm or dry. Cover again for 4-6 minutes.
6. Crisp the surface Remove the cover. Spread or lightly press the stuffing so more surface contacts the griddle. Cook 2-4 minutes, turning once, until deeply golden and crisp.
7. Check doneness The center must reach 165 F because the stuffing was made ahead and refrigerated. Move finished portions to the low zone until serving.