I don't know if this is what you're looking for but here is my late Grandmother's Cornbread Dressing recipe:

1/3 cup Margarine
1 cup Chopped Celery
1/2 cup Chopped Onion
1 recipe of Martha White Cornbread Mix crumbled (makes about 6 cups)
2 1/2 cups biscuit pieces (use the cheap generic biscuits might take 2 or 3 tubes)
3 cups Chicken Broth
1 tsp. Dried Sage
1/2 tsp. pepper
2 Eggs Beaten

Preheat oven to 450 deg, grease a 9 x 12 pan, sautee the celery & onion in margarine until tender; mix with cornbread, biscuits; add seasoning; stir in broth and eggs; pour in prepared dish and bake approx. 30 min.

I'd do the stuffing in an oven unless you do it separate on a super clean burning Egg.

and like others said, make sure your egg is burning really clean. . .wet bread will really absorb the smoke. . .i'd think about even keeping it covered while its in the egg, and when you go to warm it up and your friend's house, stick it in there oven to finish and crust up a little. ...

Ciabatta Stuffing with Chestnuts and Pancetta
Recipe courtesy Giada De Laurentiis
See this recipe on air Friday Nov. 19 at 11:00 AM ET/PT.
Show: Everyday Italian

Episode: Italian Thanskgiving

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Everyone seems to like this one:
(enough for a large bird)

1.5 cups onion, chopped
1 cup celery, chopped (leaves included)
1 stick butter
.5 lb. ground pork sausage with sage included; or add sage to your favorite sausage. (I use Jimmy Dean brand).
1 cup coarsley chopped mushrooms (I include some shitakes)
8 cups corn bread, crumbled ( Use 3 boxes Jiffy Corn Muffin Mix or your favorite recipe)
2 teaspoons salt
1 teaspoon freshly ground peppercorns
1.5 teaspoons poultry seasoning or
.5 teaspoon thyme
.5 teaspoon rosemary
.5 teaspoon nutmeg
1 cup white wine (or chicken broth)
1 egg, slightly beaten
.5 - 1 cup dried cherries or cranberries and some dried apricots

Sauté onions & celery until just tender and put in large bowl. Cook sausage and mushrooms together. Pour off the grease and add to celery and onion.
Mix together with the bread crumbs and seasonings. Just before stuffing the bird, moisten mixture with the wine, add the egg & dried fruit and mix well. Stuff the bird (or not!) just before cooking, via the indirect method w a drip pan, on your grill. 13 minutes per pound usually works for me, but have a meat thermometer handy. Cook to 161° in the breast.

Julie

this is a newengland recipe, you would have to order the seasoning, its a pretty local product here
for suffing i saute 2 small onions and about 6 stalks chopped celery
jimmy dean spicy log fried drained and crumbled
bag of bread cubes
1.5 tablespoons or more bells seasoning
chicken stock to wet bread, dont get it to soggy and dont press, squeeze it and it wont be fluffy
1 egg
stuff bird