Sourdough Stuffing with Smoked Bacon
What’s a turkey dinner without a side of stuffing! Made with smoked bacon and leftover cubed sourdough loaf, this stuffing might just steal the spotlight from the turkey this year!
- 4 cups of Sourdough Loaf cubes
- 4 stalks of celery
- 4 to 6 slices of thick cut double smoked bacon
- 1 tsp. sage
- 2 shallots
- 1 tsp Napoleon Seasoning Mix
- 1.5 cups of chicken stock
- salt and pepper to taste
- Chop your stale sourdough bread into bite-sized cubes.
- Chop the bacon, shallot, and celery. Fry the bacon over medium low heat until the fat begins to render out. Add the shallot and celery and sage. Cook until the shallot is translucent and the celery is tender.
- Grease your favourite baking dish with a lid, pour the bread crumbs inside, then pour the celery-bacon mixture over the bread crumbs, fat and all. Mix it well so that the bread has a little of the mixture on each piece. Add the chicken stock, Napoleon Seasoning Mix, and salt and pepper to taste. Mix well again.
- Place the stuffing, with a lid on, over indirect heat on the grill and bake for 30 minutes while you’re cooking your turkey.