By Traeger Kitchen
Deck the halls with wood-fired aromas & take this delicious pork stuffing to every single holiday shindig.
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|1 Large||onion, chopped|
|1 Clove||garlic, minced|
|1 Tablespoon||fresh rosemary|
|1 Tablespoon||fresh thyme leaves|
|1||Loaf Pumpernickel Bread, Cubed|
|1 Quart||chicken stock|
Place the bacon in a large, deep skillet and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat into a separate bowl and set aside.
1/2 Pound bacon
Using the same skillet, melt the butter over medium heat. Stir in the onions, diced celery, garlic, rosemary and thyme and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
1/2 Cup butter
1 Large onion, chopped
2 Stalk celery
1 Clove garlic, minced
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme leaves
Meanwhile, place the pumpernickel bread cubes into a large bowl. Stir in the eggs and onion mixture. Toss to mix evenly.
1 Loaf Pumpernickel Bread, Cubed
Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together.
1 Quart chicken stock
1/2 Cup bourbon
Lightly grease a 9x13 inch baking dish and spoon stuffing mixture evenly into the dish.
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
350 ˚F / 177 ˚C
Place the stuffing in the Traeger and cook for 45 minutes. Serve warm. Enjoy!
350 ˚F / 177 ˚C
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