- Prepare Simple Cornbread and let cool. Crumble or cut into small squares and set aside in a large bowl.
- Meanwhile, heat the olive oil in a large sauté pan and add the crumbled sausage. Cook until browned, then add the onion and celery, stirring until translucent. Add sausage and vegetables to the cornbread as well as the sun–dried tomatoes and parsley. Toss to combine.
- Lightly stuff the cavity of the turkey and truss the bird, being sure to tuck the wings underneath. Place the remaining stuffing in a covered, greased casserole dish and heat through at 350°F for 25–30 minutes.
- Place a drip pan below the grids and fill halfway with hot water and wine or cranberry juice as desired. Preheat the barbecue on MEDIUM, then reduce temperature to MEDIUM/LOW and brush or spray the grids with olive oil.
- Place the turkey on the barbecue and close the lid. As a general rule, count on 15 minutes per pound, but be sure to use a meat thermometer to determine doneness, testing after about 3 hours.
- *Breast meat should be cooked to 170°F, and dark meat to 180°F.
- *Winds and weather can affect the cooking time so factor sub–zero temperatures into your calculations! Continue to monitor the level of the liquid in the drip pan and never let it completely dry as this can result in a flare–up. When necessary, pour in more hot water, being sure to wear an oven mitt to avoid steam burns.
Recipe from Gathering Around The Grill Cookbook