Directions

1. Open the lid and turn your Country Smoker to “smoke.”
2. Once the fire pot has caught, close the lid and turn the grill to 350°F.
3. Tear the baguette into crouton sized pieces and add into a large mixing bowl.
4. Melt the butter and add it to a cast iron or grill safe pan.
5. Dice and/or slice the onions, celery, and carrots and add them to the pan.
6. Sautee until the onions are translucent, or about 10 minutes. If you don’t have a cast iron pan, you can do this part over the stove if you prefer.
7. Add the sautéed veggies into the mixing bowl with the torn bread and mix.
8. Add one egg into the bowl – mix again.
9. Add the craisins and crumbled goat cheese into the bowl and mix again 😊
10. Sprinkle the mixture with cinnamon and paprika to taste. Lightly sprinkle with garlic salt.
11. Add the chicken stock and mix again until ingredients are evenly coated and distributed. It should be moist, but not overly sticky.
12. Lightly coat your cooking dish with coconut oil or shortening, so the stuffing doesn’t stick.
13. Add the stuffing mixture into your dish and cover with tin foil.
14. Bake on your Country Smoker for 50 to 55 minutes. Rotate every 15ish minutes. Do not remove the tinfoil or stir the stuffing during this time.
15. After 50 to 55 minutes, remove the tinfoil and bake uncovered for another 10 minutes.
16. Using caution, remove the Fire-Roasted Stuffing from the grill and place on a hot plate trivet or heat resistant area to cool.
17. Allow 5 to 10 minutes for the stuffing to cool. Then, using a serving spoon, dish up and enjoy!