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Prep Time:
20 Minutes
Grill time:
40 Minutes

Sourdough Bacon Stuffing

Perfect for turkey dinners

Posted on by Andrea Alden
Sourdough Bacon Stuffing
Serves 6
Prep Time:
Grill time: 40 Minutes
Sourdough Bacon Stuffing is the only thing in this year's Thanksgiving dinner that contained gluten. I made it with fresh sourdough bread, and I had bacon out to make the Fully Loaded Baked Mashed Potatoes, so I used the leftovers in this recipe. 


I never stuff the bird when I use stuffing. There are a lot of factors that lead to that decision. Mostly I don't feel that I get a proper cook out of a roasted bird. There is risk of contamination of the stuffing from uncooked drippings, and most importantly, you don't get loads of crunchy bits, leading to fights among guests and family over the coveted crispy stuffing. Feel free to stuff your turkey, or chicken, or not. But whatever you do, enjoy the stuffing. 


Sourdough Bacon Stuffing

Serves: 6       Total Time: 60 Minutes


  • 1/2 a loaf of fresh sourdough bread
  • 1/4 cup of garlic butter
  • 1 tsp. fresh sage
  • freshly ground black pepper to taste
  • 2 stalks of celery (2 sticks)
  • 1/2 of an onion, diced
  • 1 clove garlic, pressed
  • 3 to 6 slices of bacon, cooked crisp and crumbled
  • 1 cup of vegetable broth


Step 1
Preheat your grill to 400°F and prepare for indirect grilling.
Step 2
Dice the bread into 1/2-inch cubes. Melt the butter. Toss the bread cubes with the butter, sage, and pepper. Bake over indirect heat until the cubes of bread are crispy and golden.
Step 3
Add the celery, onion, garlic, bacon, and croutons to a bowl. Slowly add the vegetable broth, mixing until all of the bread has been saturated, but there's no liquid in the bottom of the bowl.
Step 4
Place the stuffing into a well greased baking dish and then onto the grill to bake for at least 30 minutes, or until the top is crunchy. You can wait to add the liquid until you're 30 minutes out from dinner, and then bake over indirect heat at the same temperature as everything else on the grill, until ready to serve.
Step 5
Don't forget the gravy.
The entire meal I was making was gluten free, but I knew that it just wasn't Thanksgiving without some stuffing. So I made this Sourdough Bacon Stuffing, making sure that it didn't come into contact with anything else on the menu for the day's festivities. It was a nice treat and those who had some, absolutely loved it. 

Stuffing takes on many different flavors, and has so many variations, what's your favorite stuffing? Leave a comment below or submit your recipe to the blog.

Happy Grilling!

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