Smoked Stuffing Recipe
This smoked stuffing recipe brings a complex smoky flavor to the classic holiday side! This twist on the dish will be a hit this holiday season!
We are huge fans of smoking anything and everything we can.
Why not bring some of that action to our holiday table?
After all we enjoy a good Smoked Turkey Breast.
This smoked stuffing recipe was clearly the next step!
It has all the classic stuffing ingredients that you know and love- bread, veggies, and traditional seasonings but it’s infused with the fantastic smoky flavor instead of just being baked in the oven.
Who knew stuffing could be even yummier?
Ingredients
To make this you’ll need:
- Bread cubes– Make sure they are dry. You can buy a bag of dried bread cubes around the holidays or you can cube up some old bakery bread. We use sourdough, but you can use what you like.
- Broth– Chicken, turkey, or vegetable broth all work
- Veggies– Diced red onion and diced celery
- Eggs
- Butter– Salted
- Fresh herbs– Roughly chopped sage, minced parsley, rosemary, thyme
- Dried spices– Celery seed, black pepper, and salt
How to Make
To make this smoked stuffing recipe, preheat your smoker to 350 degrees.
Meanwhile, melt the butter in a medium skillet.
Once it melts, saute the onion and celery with the sage, rosemary, thyme, celery seed, salt, and pepper to a medium skillet and saute until the onions turn translucent.
When the onions are soft and translucent, remove the skillet from the heat while you beat the 2 eggs in a small mixing bowl.
Place the bread cubes in an extra large mixing bowl.
Pour the lightly beaten eggs over the top, followed with the sauted mixture, and finishing with the chicken broth.
Keep mixing 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.
Sprinkle the freshly minced parsley evenly over the top.
Place in the smoker, uncovered, and let cook for 30 minutes.
Remove from the heat, serve, and enjoy!
What wood chips should I use to make smoked stuffing?
I used oak, which was fabulous, but pecan or hickory would also be lovely.
Of course, you can use any wood you like but be aware that a stronger wood will change the flavor.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or in a hot oven until warmed through.
Tips and Tricks
- Not using sourdough? Keep in mind some bread types are a little more porous so you may not need as much broth. Start by adding only half of the broth and add a bit more at a time until you get the right consistency.
- 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. However, this will reduce the flavor as fresh herbs have a much stronger presence.
Other Smoked Holiday Recipes
This smoked stuffing recipe brings a delightfully rustic flavor to your holiday table.
Make it and enjoy!
Looking for other smoked holiday recipes?
Try these:
- Smoked Spatchcock Chicken
- Smoked Deviled Eggs
- Smoked Eye Of Round
- Butter Braised Smoked Green Beans
- Smoked Meatballs
- Smoked Honey Butter Corn On The Cob
- Smoked Beer Can Chicken
- Smoked Jalapeno Cheddar Creamed Corn
- Smoked Cheesecake Recipe
If you’ve tried this SMOKED STUFFING RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Stuffing Recipe
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 large Red Onion diced
- 3 Celery Stalks diced
- 2 large Eggs
- 4 tbsp Salted Butter ½ stick
- 1 tbsp Fresh Sage roughly chopped
- 1 tbsp Fresh Parsley minced
- 1 tsp Fresh Rosemary
- 1 tsp Fresh Thyme
- 1 tsp Celery Seed
- 1 tsp Coarse Ground Black Pepper
- 1 tsp Salt
Instructions
- Preheat your 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.1 large Red Onion, 3 Celery Stalks, 4 tbsp Salted Butter, 1 tbsp Fresh Sage, 1 tsp Fresh Rosemary, 1 tsp Fresh Thyme, 1 tsp Celery Seed, 1 tsp Coarse Ground Black Pepper, 1 tsp Salt
- In a small mixing bowl, lightly beat the 2 eggs.2 large Eggs
- Place the bread cubes in an extra large mixing bowl. Pour the lightly beaten eggs over the top, followed with the sauted mixture, finishing with the chicken broth.8 cups Dried Sourdough Bread Cubes, 3 cups 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.1 tbsp Fresh Parsley
- Place in the smoker, uncovered, and let cook for 30 minutes.
- Remove from the heat, serve, and enjoy!
Notes
- Not using sourdough? Keep in mind some bread types are a little more porous so you may not need as much broth. Start by adding only half of the broth and add a bit more at a time until you get the right consistency.
- 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. However, this will reduce the flavor as fresh herbs have a much stronger presence.
Nutrition
