While turkey may be the star of the Thanksgiving show, everyone will be talking about the best supporting actor…the Next Level BBQ Stuffing. This BBQ stuffing can be a meal on its own. While not a true “stuffing” since it never enters the turkey, one taste, and I don’t think you’ll guests will mind. You can mix different bread types for an even better flavor—French baguette, rosemary loaf, garlic bread, sourdough, etc. The only stipulation is that it needs to be able to hold some moisture without getting soggy.
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Ingredients
10 cups of cubed dried bread
8 oz bacon, chopped
1 medium onion, diced
2 ribs of celery, thinly sliced
2 tbsp fresh parsley, chopped finely
1/2 tbsp fresh thyme
1/2 tbsp fresh sage
1 tsp kosher salt
1/2 tsp black pepper
1 egg beaten
3/4 cup Half & Half
2 cups chicken broth
1 Granny Smith apple, sliced and chopped
thinly8-10oz of sliced link sausage (chicken apple or similar)
Directions
- Setup your smoker for indirect heat and get it to 325°F.
- Dice the bread into 1/2″ cubes and place on a large cookie sheet that will fit on your smoker.
- Place bread on smoker for about 30-45 minutes to dry it out.
- Sauté bacon until crisp and set aside. Now sauté onions, celery & apple, then add fresh herbs. Sauté everything together for about 5 minutes and remove from heat.
- In a separate bowl combine egg, half & half and chicken broth. Mix until combined.
- Combine your bread, bacon, veggie mixture, and liquids until moistened, not soggy. Transfer to greased baking tray (9″x13″ or 9″-10″ cast iron skillet).
- Return to your smoker and bake at 325°F for 30-45 minutes. The top of the bread should be crispy and golden when finished.
