Fire-Roasted Stuffing

Cook Time

60 mins

Cooking Method






Prep Time

20 mins




10-14 Baby Peeled Carrot, Sliced

4-5 tbsp Butter

4 Celery Stalks, Sliced

1/8 cup Chicken Broth

Cinnamon, Ground

Coconut Oil

2/3 cup Craisins

2/3 cup Crumbled Goat Cheese

1 Egg

Garlic Salt

1 large Baguette

Paprika, Powder

1 Sweet White Onion, Small, Diced

Recipe Highlights

This Fire-Roasted Stuffing is easy to make and toss on your Country Smoker with the rest of your Thanksgiving dinner. Take a twist on this classic dish, with this made from scratch stuffing that is sure to become a Holiday staple.

Gluten Free Stuffing

This recipe can easily be modified to be gluten free stuffing. Simply sub the bread for a gluten free baguette or gluten free bread.

Vegan Stuffing

This recipe can also be easily modified to be vegan. The following are a list of ingredients to swap for vegan alternatives along with links on where to get them:

Cooking Instructions

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

Country Smoker's Tip

For the perfect pairing try a creamy chardonnay or brown ale.

Diet Info

  • Flexible Dieting


Review it

Please login or register to review