Cook time: 50-70 minutes
While the turkey is smoking, you can prepare and cook the rest of your dinner. The stuffing is best prepared in a four-quart cast iron Dutch oven. Place the Dutch oven on the grate to pre-heat. Once hot, add one-half pound of sweet sausage meat, mixing it to cook evenly. Add one diced onion, cooking until soft. Toss in two minced garlic cloves, one cup of diced celery, one-third cup of fresh chopped sage, two tablespoons of fresh chopped thyme, and eight tablespoons of butter. Cook for a few minutes, then add one 14-ounce bag of dried bread stuffing, one-and-a-half cups of chicken stock, salt, and pepper. Mix well. Top with four tablespoons of butter. Cover the Dutch oven and keep it close to the hot coals, approximately six inches. Turn the Dutch oven every 15 minutes to heat it evenly. It will heat throughout and get crispy and crunchy on the top and sides in about 45 minutes to an hour.
SMASHED SWEET POTATOES
Cook time: 20-30 minutes
In a two-quart pot, place five or six small sweet potatoes, peeled and cut into one-inch cubes. Cover the potatoes with water and season with salt. Place it on the grate and bring the water to a boil. Simmer until the potatoes are soft. Hold a spoon or whisk on the edge of the pot and pour off all of the water. Using a potato masher or a firm whisk, smash the potatoes. Add one-half a cup of heavy cream or half & half and one stick (eight tablespoons) of butter. Season with salt and pepper and whip together. Cover the potatoes and set them to the side to keep them warm.