With Smoked Bacon
by SuperUser Account
Sauté the bacon and shallots for the stuffing
- 4 stalks of celery
- 4 cups of sourdough bread cubes
- 4 to 6 slices of thick cut double smoked bacon
- 1 tsp. sage
- 2 shallots
- 1 tsp. bone dust
- 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, bone dust, 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.
You can't have turkey without the stuffing. Well I guess you can, but it's not as amazing. Speaking of amazing, have you tried this Sourdough Stuffing with Smoked Bacon?? I accidentally squandered some delicious sourdough buns after having that Pulled BBQ Beef. What better way to use the last of that delicious bread that to make it into the best holiday side dish ever invented?