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Bourbon Bacon Stuffing

45

45

Apple

Deck the halls with wood-fired aromas & take this delicious pork stuffing to every single holiday shindig.

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  • 1/2 Pound bacon

  • 1/2 Cup butter

  • 1 Large onion, chopped

  • 2 Stalk celery

  • 1 Clove garlic, minced

  • 1 Tablespoon fresh rosemary

  • 1 Tablespoon fresh thyme leaves

  • 1 Loaf Pumpernickel Bread, Cubed

  • 4 egg

  • 1 Quart chicken stock

  • 1/2 Cup bourbon

  • 1

    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

  • 2

    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

  • 3

    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

    • 4 egg

  • 4

    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

  • 5

    Lightly grease a 9x13 inch baking dish and spoon stuffing mixture evenly into the dish.

  • 6

    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

  • 7

    Place the stuffing in the Traeger and cook for 45 minutes. Serve warm. Enjoy!

    : 350 ˚F

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