Pan Stuffing in the Smoker

This turned out very well, and was very easy to make. I couldn’t believe how crispy it was, as that was my concern when I decided to try this. It only takes 45 minutes to completely cook it. The only ingredient that needs to be cooked is the ground meat.

I would recommend you do this along with another meat or dish on the smoker, or after you’ve just taken it off.

Pan Stuffing in the Smoker

Ingredients

4 cups stuffing (I used Brownberry Onion & Sage)
1/4 pound ground beef
1/3 cup water

Preparation

In a bowl, pour in the 4 cups of stuffing. Drizzle the water over the stuffing and mix it in thoroughly. You don’t want the bread to get mushy, just moist.

Now break up the ground beef and thoroughly mix that in. I had already finished two whole chickens in the smoker, so I had plenty of drippings to add to the stuffing. But if not, just having the the water is fine, as the smoker will add some delicious flavor on its own.

Now as I said earlier, you should already have the smoker going, but that’s up to you. Myself, I probably wouldn’t be firing the smoker up for a 45 minute cook.

I smoked this at 250 to 275 degrees, and I used apple wood that was still green. You can use another wood of course, but I would stick with a mild wood. Something heavier like mesquite could impart too much of a smoke flavor and end up ruining the stuffing.

So, once the smoker is going and up to temperature, put the stuffing in. If you want a more crispy stuffing, after 30 minutes, stir it up. The top should already be crispy, but the bottom of the pan will still be soft. Then put it back in for another 15 minutes.  If you like some of it to still be soft, then just leave it in for 45 minutes without stirring it.

After 45 minutes, take it out of the smoker. It’s done! It’s just that easy.