Smoked Stuffing Recipe on Kamado Joe
This smoked stuffing recipe is made with sourdough bread, celery, onion, and fresh herbs. Cooked in a casserole dish on the smoker, it has all the flavors of classic Thanksgiving stuffing with a little extra smoky flavor.
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 1/2 stick
- 1 Tablespoon Fresh Sage
- 1 Tablespoon Fresh Parsley minced
- 1 Teaspoon Fresh Rosemary
- 1 Teaspoon Fresh Thyme
- 1 Teaspoon Celery Seed
- 1 Teaspoon Ground Black Pepper
- 1 Teaspoon Salt
Instructions
- Preheat your smoker to 350°F (175°C) and set it up for indirect cooking. I like to use oak wood for this recipe, but pecan or hickory are good options, too. Lightly grease a 3-quart casserole dish with cooking spray.
- Melt the butter in a medium skillet over medium heat. Add the diced red onion, celery, sage, rosemary, thyme, celery seed, salt, and black pepper. Sauté for 5–7 minutes, until the onions are translucent and the celery begins to soften.
- Lightly beat the eggs in a small bowl. Place the dried sourdough bread cubes in a large mixing bowl and pour the eggs over them. Add the sautéed vegetables and herbs, followed by the chicken broth. Gently fold everything together until the bread is evenly coated. Be careful not to mash the bread cubes.
- Transfer the stuffing mixture to the prepared casserole dish. Spread it evenly without pressing the bread down. Sprinkle the freshly minced parsley over the top.
- Place the casserole dish in the smoker, uncovered, and cook for about 30 minutes, or until the center reaches 165°F (74°C) on a food thermometer. The top should be lightly browned. Cooking time may vary depending on your smoker.
- Remove the stuffing from the smoker, let it rest for a few minutes, and serve warm.
Notes
Oven option: No smoker? Bake the stuffing uncovered at 350°F (175°C) for approximately 30 minutes, or until the center reaches 165°F (74°C). It won't have the same smoky flavor, but it's still a great Thanksgiving side dish.
Wood choice: I use oak on my Kamado Joe, but pecan or hickory are also good choices.
Preparing the bread: If you don't have dried sourdough cubes, cut a 24-ounce loaf into approximately ¾-inch cubes. Spread them in a single layer on a baking sheet and dry at 300°F (150°C) for about 45 minutes. This preparation time is not included in the recipe's 52-minute total.
Using another bread: Different breads absorb broth differently. Start with about half the broth and add more gradually until the cubes are moistened but not swimming in liquid.
For the best texture: Fold the mixture gently and avoid pressing it down in the casserole dish. This helps keep the stuffing from becoming too dense.
