Sourdough Bacon Stuffing
Perfect for turkey dinners
by Andrea Alden
- 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
Preheat your grill to 400°F and prepare for indirect grilling.
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.
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.
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.
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.