Smoked Stuffing

Free up the oven and make Smoked Stuffing this holiday season. It's a tasty alternative to the classic side dish. Your family will love it.

Course Side Dish

Cuisine American, BBQ

Keyword smoked, smoker, stuffing

Prep Time 15

Cook Time 37

Total Time 52

Servings

Calories 281kcal

Equipment

smoker
3-quart casserole dish
extra large mixing bowl
small mixing bowl
medium skillet
stirring utensils

Ingredients

8 cups dried sourdough bread cubes
3 cups chicken broth
1 red onion diced
3 celery stalks diced
2 large eggs
4 tablespoons salted butter ½ stick
1 tablespoon sage fresh
1 tablespoon parsley fresh - minced
1 teaspoon rosemary fresh
1 teaspoon thyme fresh
1 teaspoon celery seed
1 teaspoon ground pepper coarse
1 teaspoon salt

Instructions

Preheat the smoker to 350 degrees.
Add the sage, rosemary, thyme, celery seed, butter, celery, onion, salt, and pepper to a medium skillet and saute until the onions turn translucent. This will take about 5-7 minutes.
In a small mixing bowl, lightly beat the 2 eggs.
Place the bread cubes in an extra-large mixing bowl. Pour the lightly beaten eggs over the top, followed by the sauteed mixture, finishing with the chicken broth.
Fold until the ingredients are fully combined and the bread pieces are nicely coated.
Pour into your casserole dish and spread even without smashing the ingredients flat. You want it to remain fluffy.
Sprinkle the freshly minced parsley evenly over the top.
Place it in the smoker, uncovered, and let it cook for 30 minutes.
Remove from the heat, serve, and enjoy!

Notes

This recipe was smoked on a Traeger pellet smoker. However, you can follow this exact recipe using the oven or an offset smoker as well. No changes are needed.

I used oak for this specific recipe, which turned out amazing. Pecan and Hickory would also be a fabulous choice.

You can also use turkey or vegetable broth in place of the chicken broth as all three add a great flavor profile.

It’s not mandatory that you use sourdough. Any dried bread cubes will work. It’s important to note that some bread types are a little more porous than sourdough, so start by adding only half of the broth and add a bit more at a time until the right consistency is reached.

It’s important to gently stir the stuffing mixture. You don’t want to beat up the bread pieces once they get wet. Be gentle with your folding and the result will be a gorgeous finish.

You can swap out the fresh herbs for dried ones. However, this will reduce the flavor as fresh herbs have a much stronger presence.

If you want to make your own dried bread cubes, simply take a 24-ounce loaf of sourdough bread and cut them into about ¾-inch cubes. Spread them on a pan without overlapping them and bake for 45 minutes at 300 degrees Fahrenheit. You can use it immediately for your stuffing!

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