Sourdough Bacon Stuffing
Prep Time: 20 minutes
Cook Time: 40 minutes
- 1/2 loaf of fresh sourdough bread
- 1/4 cup garlic butter
- 1 tsp. fresh sage
- freshly ground black pepper to taste
- 2 stalks of celery (2 sticks)
- 1/2 an onion, diced
- 1 clove garlic, pressed
- 3 to 6 slices bacon, cooked crisp and crumbled
- 1 cup vegetable broth
Preheat your grill to 400°F and prepare for indirect grilling.
Dice the bread into 1/2-in. 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.
Recipe from Napoleon Grills.