Smoked Stuffing
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Smoked Stuffing
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Take your holiday table to the next level with this Smoked Stuffing. Packed with sourdough, fresh herbs, and a smoky twist.
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Ingredients
- 8 cups dried sourdough bread cubes 549g
- 3 cups chicken broth 750ml
- 1 red onion diced
- 3 celery diced, stalks
- 2 egg large
- 4 tablespoons butter ½ stick, salted
- 1 tablespoon sage fresh
- 1 tablespoon parsley minced, fresh
- 1 teaspoon rosemary fresh
- 1 teaspoon thyme fresh
- 1 teaspoon celery seed
- 1 teaspoon black pepper coarse ground
- 1 teaspoon salt
Instructions
- Fire up your smoker and get it to 350 degrees F / 175 degrees C.
- In a skillet, toss in sage, rosemary, thyme, celery seed, butter, celery, onion, salt, and pepper. Give it a good sauté until those onions are nice and translucent, about 5-7 minutes.
- Crack those eggs into a small mixing bowl and give them a light beating.
- Now, take a big mixing bowl and add your bread cubes. Pour the beaten eggs over the top, then add the sautéed mixture and chicken broth.
- Give everything a good fold until it’s all mixed and the bread is nicely coated.
- Grab your casserole dish and gently pour in the stuffing mixture. Try to keep it fluffy and not squish it down.
- Sprinkle that freshly minced parsley all over the top.
- Place the dish in the smoker, uncovered, and let it cook for about 30 minutes.
- Once it's done, remove it, let it rest, serve it, and enjoy!
Notes
- Take your time sautéing those onions, celery, and herbs until they’re beautifully translucent. It’s all about building those layers of flavor.
- When you’re mixing everything together, be gentle with those bread cubes. You want them nicely coated without turning them into mush.
- Spread the stuffing mixture in the casserole dish with a light touch. We want it fluffy inside and crispy on top, so there should be no squishing!
- Don’t cover the dish while it’s in the smoker. We want that smoky flavor to infuse into every bite, and leaving it uncovered helps achieve the perfect texture.
- Depending on which smoker you use, you can use wood pellets or wood chips. For flavor, you can use oak, pecan or hickory.
- Let the stuffing rest for a few minutes after removing it from the smoker. This allows the flavors to meld together and makes for easier serving.
- If you don’t have a smoker the oven or an offset smoker works well too.
- Storage - Keep any leftovers in an airtight container in the fridge for up to 4 days.
- There are 3 WW Blue Plan SmartPoints in a serving.
Nutrition Information
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Calories
104kcal
(5%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
38mg
(13%)
Sodium
566mg
(24%)
Potassium
69mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
199IU
(4%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 566mg | 24% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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