Smoked Bacon and Brioche Stuffing

Ingredients

• 2 loaves Brioche bread (cubed into 1")
• 1/2 lb maple bacon (diced)
• 3 sprigs rosemary (minced)
• 3 sprigs thyme (minced)
• 3 stalks celery (diced)
• 3 carrots (diced)
• 1 onion (diced)
• 2 shallots (diced)
• 6 cloves garlic (minced)
• 1 stick butter
• 1 egg
• 1 turkey neck
• 1 tbsp turkey rub
• 5 cloves garlic (rough chop)
• 3 stalks celery (rough chop)
• 3 carrots (rough chop)
• 1 onion (rough chop)
• 1 gallon water
• 1 tbsp salt
• 1 tbsp black pepper (freshly ground)
• 1 tbsp garlic flakes
• 1 tbsp dried rosemary
• 1 tbsp dried sage
• 1 tbsp cumin
• 1 tbsp dried minced onion
• 1 tbsp paprika
• 1 tbsp white pepper

Instructions

1. 1

   Preheat your pellet smoker 265°F, using hickory, oak, mesquite pellets or a pellet blend.

2. 2

   Lay the cubed brioche out on a baking sheet and season with homemade or store bought turkey rub.

3. 3

   Smoke the bread for one hour or until crispy.

4. 4

   Add the bacon to a skillet on medium heat. Begin to cook and then add the onion, celery, carrot, shallot, garlic, and herbs, and cook until they start to brown.

5. 5

   Add the butter. Reduce the heat to a low and add 2 cups of turkey stock. Simmer for 30 minutes then remove from heat and let cool.

6. 6

   Add 1 egg and whisk through thoroughly.

7. 7

   Place the brioche cubes into a grill safe casserole dish and pour the stuffing mixture over the top. I recommend pouring a little at a time, and mixing together as you go. I like to leave some some full size cubes.

8. 8

   Increase the temperature of your smoker to 325°F and bake for 45 minutes to one hour or until golden brown. Garnish with fresh herbs.

9. 9

   --- Turkey rub ---

10. 10

    Combine all the ingredients together well.

11. 11

    --- Turkey stock (best to make this the day before) ---

12. 12

    Season the turkey neck with our homemade turkey rub and place into a large soup pot. Brown over medium heat.

13. 13

    Add celery, carrots, garlic and onion. Cook until browned then add the water.

14. 14

    Boil for one hour and then simmer for a minimum of one hour, up to 12 hours. The longer it simmers the more it will reduce, so you will need to add water as you go. You can also smoke the stock at 265°F for a minimum of one hour. The stock will reduce to eight cups in three hours.

15. 15

    Strain when ready to use.