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