Smoked Cornbread Bacon Stuffing
Break out your favorite smoker for this savory holiday favorite. This will taste great on a Traeger pellet grill, an offset smoker or even a kettle grill. Just watch your fire temperature and make sure you use that foil top to keep that moisture in before giving it that smoky finishing taste!
Ingredients for Smoked Cornbread Bacon Stuffing
- 4 Cups left-over cornbread, cubed
- 1 Lb cooked bacon, crumbled
- 2 Tbsp butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/2 Cup chicken stock
- 1/4 Cup cream
- 2 eggs, beaten
- 1/4 Cup BBQ sauce
- Salt & Pepper
This recipe will serve 6 to 8 people
Preparation for Smoked Cornbread Bacon Stuffing
Leave your cornbread cubes out overnight to ensure they’re dry enough. If they aren’t, put them on a sheet tray in your grill or oven at 225F until they’re dry to the touch.
Heat butter in a sauté pan over medium-high heat, with onion and celery and cook until softened. Add garlic and cook one more minute, then pull and set aside.
Mix your chicken stock, cream, eggs and BBQ sauce in a bowl.
Put your cornbread crumbs and bacon into the sautéed vegetables and mix. Then pour over the cream and stock mixture while seasoning with salt and pepper. After cornbread cubes are completely covered, put everything into a baking dish or a cast iron pan and cover with foil.
Preheat your grill or smoker to 325F and let it sit at temp for 15 minutes. Place the baking dish of stuffing directly on grill, near the heat source and cook 30 minutes. Then remove foil and smoke the stuffing for another 15 minutes or until the top is browned.
Remove and serve warm for best taste and texture!