Smokehouse Recipes

SMOKED STUFFING

INGREDIENTS:

10 Cups of Dry Bread

2 Cups Onion, Diced

1 Cup Celery, Diced

1/4 Cup Parsley, Chopped

1 TBSP Thyme Leaves, Minced

1 TSP Salt

1 TSP Pepper

2 Cups of Chicken Broth

2 Eggs

3/4 Cup of Butter

DIRECTIONS:

On the stove-top in a medium skillet melt 3/4 cup of butter, add 2 cups of diced onion and 1 cup of diced celery, saute until onions are translucent and celery is tender. Place 10 cups of dry bread crumbs into a big mixing bowl, add the onion and celery mixture from the stove and mix well. Add 1/4 cup parsley, 1 tablespoon of thyme leaves, 1 teaspoon of salt and 1 teaspoon of pepper. In a different bowl whisk together 2 eggs and 2 cups of chicken broth. Pour eggs and broth mixture over the bread mixture and mix well. Pour into a greased 9 X 13 baking pan, cover with foil and place in the Big Chief Smoker or the Little Chief Smoker for 15 minutes. Remove and cook in a preheated oven set to 350° for 35 - 45 minutes or until thoroughly cooked.