Steps

• 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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 1  Loaf Pumpernickel Bread, Cubed

  • 4  Eggs

• 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.

  Ingredients

  • 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 / 177 ˚C

• 7

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

  350 ˚F / 177 ˚C