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A close-up of a fork picking up a piece of savory Traeger smoked stuffing seasoned with herbs.

Traeger Smoked Stuffing Recipe

Inna Chironet
Get ready to elevate your stuffing game with our delicious Traeger Smoked Stuffing Recipe. Whether you're a parent looking for a crowd-pleasing side dish or an outdoor enthusiast who loves to cook up flavorful meals, this recipe is sure to impress.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Course Side Dish
Cuisine American
Servings 12 Servings

Equipment

  • Smoker
  • 3-Quart Casserole Dish
  • Extra Large Mixing Bowl
  • Small Mixing Bowl
  • Medium Skillet
  • Stirring Utensils

Ingredients
  

  • 8 Cups Dried Sourdough Bread Cubes
  • 3 Cups 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
 

  • Preheat your smoker to 350 degrees.
  • Add the sage, rosemary, thyme, celery seed, butter, celery, onion, salt, and pepper to a medium skillet and saute until the onions turn translucent. This will take about 5-7 minutes.
  • In a small mixing bowl, lightly beat the 2 eggs.
  • Place the bread cubes in an extra large mixing bowl. Pour the lightly beaten eggs over the top, followed with the sauted mixture, finishing with the chicken broth.
  • Fold until the ingredients are fully combined and the bread pieces are nicely coated.
  • Pour into your casserole dish and spread even without smashing the ingredients flat. You want it to remain fluffy.
  • Sprinkle the freshly minced parsley evenly over the top.
  • Place in the smoker, uncovered, and let cook for 30 minutes.
  • Remove from the heat, serve, and enjoy!

Notes

  • This recipe was smoked on a Traeger pellet smoker. However, you can follow this exact recipe using the oven or an offset smoker as well. No changes needed.
  • I used oak for this specific recipe, which turned out amazing. Pecan and hickory would also be a fabulous choice.
  • You can also use turkey or vegetable broth in place of the chicken broth as all three add a great flavor profile.
  • It’s not mandatory that you use sourdough. Any dried bread cubes will work. It’s important to note that some bread types are a little more porous than sourdough, so start by adding only half of the broth and add a bit more at a time until the right consistency is reached.
  • It’s important to gently stir the stuffing mixture. You don’t want to beat up the bread pieces once they get wet. Be gentle with your folding and the result will be a gorgeous finish.
  • You can swap out the fresh herbs for dried. However, this will reduce the flavor as fresh herbs have a much stronger presence.
If you want to make your own dried bread cubes, simply take a 24-ounce loaf of sourdough bread and cut them into about ¾-inch cubes. Spread them on a pan without overlapping them and bake for 45 minutes at 300 degrees fahrenheit. You can use immediately for your stuffing!
Keyword Smoked Stuffing, Smoker Recipes, Stuffing
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