Smoked Stuffing Recipe

5 from 1 vote

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!

Prep Time15

Cook Time37

Total Time47

Course: Side Dish

Cuisine: American

Servings:

Calories: 105kcal

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!

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.