Smoked Stuffing

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Take your holiday menu to the next level with our Smoked Stuffing recipe! Packed with the bold flavors of sourdough and fresh herbs, itโ€™s the perfect smoky addition to your festive table.

Post includes Weight Watchers points.

Stuffing close up showing ingredients.

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Forget about those boring old stuffing mixes. You’ve got to try this Smoked Stuffing recipe! It’s the ultimate upgrade for your holiday feast. Imagine the smell of herbs and that subtle smoky flavor coming from your smoker… it’s seriously next level.

It’s so easy to make. Toss some sourdough bread, herbs, and other goodies in your smoker, then let it work its magic. Trust me, when you taste that crispy-on-the-outside, fluffy-on-the-inside deliciousness, you’ll never return to the boxed stuff again.

Easy Smoked Stuffing Recipe

The holiday season, be it Christmas, Easter, Thanksgiving, or other celebrations, is a wonderful time to create an amazing spread. If you’re short on space in the oven, look at my collection of Air Fryer Thanksgiving and Christmas recipes or these Instant Pot Thanksgiving and Christmas recipes.

Whether you’re hosting Thanksgiving or Christmas or need something for the upcoming holidays, this is for you. And if you’re craving some comfort food, this smoked stuffing will be your new go-to.

So, get ready to impress your friends and family with some seriously amazing flavor!

Stuffing that has been smoked showing the final finished dish.

Why Make This Recipe

  • Perfect for potlucks – This Traeger Smoked Stuffing is a dish that friends will expect at every potluck.
  • Impressive and effortless – This will wow your guests and requires minimal effort. Its mouthwatering taste will make them think you spent hours in the kitchen when it’s as simple as can be.
  • Change up holiday traditions – Whether it’s Thanksgiving, Christmas, or any holiday gathering, this recipe adds a delicious taste that will have everyone wanting more.

Ingredient Notes

  • Dried Sourdough Bread Cubes—Dried sourdough bread cubes add a tangy flavor and sturdy texture to the stuffing. Any dried bread cubes will work if you can’t find sourdough, but the flavor may vary slightly. I have included instructions below if you’d like to make your own.
  • Chicken Broth – Chicken broth provides moisture and flavor to the stuffing. For a different taste, you can substitute turkey or vegetable broth.
  • Fresh Herbs – Fresh sage, parsley, rosemary, and thyme contribute flavor to the stuffing. While dried herbs can be used as a substitute, fresh herbs give the best aromatic taste.
  • Red Onion and Celery – These aromatic vegetables add depth and savory flavor to the stuffing. Adjust the quantities based on personal preference or availability.
  • Eggs – Eggs help bind all the ingredients together, ensuring the stuffing holds its shape while baking.
  • Butter – Butter adds richness and helps to carry the flavors of the herbs and spices throughout the dish.
  • Seasonings—Celery seed, coarse ground pepper, and salt are a great combo for seasoning stuffing, each adding to the overall savory profile.
Ingredients to make stuffing.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Smoked Stuffing

Get complete ingredients list and instructions from the recipe card further below.

  1. Fire up your smoker and get it to 350 degrees F / 175 degrees C.
  2. In a skillet, toss in sage, rosemary, thyme, celery seed, butter, onion, celery, salt, and pepper. Give it a good sauté until those onions are nice and translucent, about 5-7 minutes.
  3. Crack those eggs into a small mixing bowl and give them a light beating.
  4. 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.
  5. Give everything a good fold until it’s all mixed and the bread is nicely coated.
  6. Grab your casserole dish and gently pour in the stuffing mixture. Try to keep it fluffy and not squish it down.
  7. Sprinkle that freshly minced parsley all over the top.
  8. Place the dish in the smoker, uncovered, and let it cook for about 30 minutes.
  9. Once it’s done, remove it, let it rest, serve it, and enjoy!

How To Make Bread Cubes For Stuffing

  1. To prepare your dried bread cubes, start with a 24-ounce loaf of sourdough bread and slice it into roughly ¾-inch cubes.
  2. Arrange the cubes in a single layer on a baking sheet, ensuring they don’t overlap.
  3. Bake at 300 degrees F / 149 degrees C for 45 minutes.

Bintu’s Tips

  • 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!
  • Depending on which smoker you use, you can use wood pellets or wood chips. For flavor, you can use oak, pecan, or hickory.
  • 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.
  • After removing the stuffing from the smoker, let it rest for a few minutes. This allows the flavors to meld together and makes it easier to serve.
  • If you don’t have a smoker the oven or an offset smoker works well too.
Stuffing that has been smoked showing the bread and herbs.

Delicious Variations

  • Savory Sausage Stuffing – Brown some Italian sausage and mix it in. This adds a rich and savory kick.
  • Nutty Cranberry Crunch – Add some dried cranberries and chopped pecans. Making it sweet and crunchy.
  • Add Mushrooms – Sauté your favorite mushrooms and mix them in. So delicious!
Stuffing that has been smoked showing the bread and herbs used.

Prep And Storage

  • Prep Ahead – Mix the stuffing the night before and keep it in the fridge. Just pop it in the smoker when you’re ready.
  • Store – Keep any leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze – You can freeze the cooked stuffing by tightly wrapping it in plastic wrap and foil, which will last for a couple of months.
  • Reheat – Warm it up in the oven or microwave. It tastes great warm or even at room temperature.
Stuffing from a smoker showing the bread and herbs.

FAQs

What makes stuffing unhealthy?

Stuffing can be seen as unhealthy due to its high calorie and fat content, mainly from ingredients like bread, butter, and sometimes fatty meats.

It also tends to be high in sodium, especially when using processed components like store-bought broth or seasoning mixes.

What is stuffing actually called?

Stuffing is also called “dressing,” particularly in the Southern United States. The term “dressing” is often used when the mixture is cooked outside the bird, while “stuffing” is typically used when it’s cooked inside the bird.

However, both terms can be used interchangeably depending on regional preferences.

Can I mix up my stuffing the night before?

Yes, you can definitely prepare your stuffing the night before. Mixing it ahead of time allows the flavors to meld together beautifully. Mix all your ingredients, cover the dish, and refrigerate it overnight.

Before cooking, stir it to redistribute any moisture, then cook it as planned.

Similar Recipes

Looking for more EASY, delicious, and flavorful recipes? I’ve got you covered. Check out my full collection of sides and snack recipes, or start a few of my most popular recipes:

Crunch stuffing that has been smoked in a casserole dish.

Serve With:

  • Smoked Turkey Breast – A classic pairing that delivers tons of smoked flavor!
  • Cranberry Sauce – Add a splash of color with homemade cranberry sauce, perfect for cutting through the richness of the stuffing.
  • Roast Lamb – No stuffing is complete without the classic pairing of a perfectly roasted lamb.
  • Green Bean Almondine – A light and crunchy green bean almondine with slivered almonds contrasting the hearty stuffing.
Stuffing that has been smoked showing the bread cues and herbs.

Weight Watchers Points

There are 3 Blue Plan SmartPoints in one serving of this.

  • A super awesome smoker to cook your Dyno Glo or Traeger smoker recipes to perfection
  • charcoal chimney is used to light coal or briquettes easily. It makes life easier.
  • Your favorite herbs and a good quality sea salt for flavoring or brining.
  • For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Thank you for reading my Smoked Stuffing recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Smoked Stuffing! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Stuffing close up showing ingredients.
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Smoked Stuffing

Take your holiday table to the next level with this Smoked Stuffing. Packed with sourdough, fresh herbs, and a smoky twist.
Prep Time15 minutes
Cook Time37 minutes
Total Time52 minutes
Course: side, Side Dish
Cuisine: American
Servings: 12 servings
Calories: 104kcal
Author: Bintu Hardy

Ingredients

  • 8 cups (549g) Dried Sourdough Bread Cubes
  • 3 cups (750ml) Chicken Broth
  • 1 Red Onion diced
  • 3 Celery Stalks diced
  • 2 Large Eggs
  • 4 tablespoons Salted Butter (½ stick)
  • 1 tablespoon Fresh Sage
  • 1 tablespoon Fresh Parsley minced
  • 1 teaspoon Fresh Rosemary
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Celery Seed
  • 1 teaspoon Coarse Ground Pepper
  • 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!
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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

Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 566mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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