Smoked Pepper Stuffing

November 19, 2021

Smoked Pepper Stuffing

1/2 pound celery root, finely diced
3 large carrots
1 large shallot
1 yellow onion
1 long green pepper
1 anaheim pepper
1 fresno pepper
1 bell pepper
1 clove garlic
1/4 cup bacon, diced
marjoram
savory
chives
sage
1/2 cup vegetable broth
1 stick unsalted butter
1 challah loaf
  1. Preheat oven to 350F
  2. Cut the challah into small cubes, about 1/2 inch, until you have about 6 cups (it helps to freeze the bread first)
  3. Melt butter in microwave
  4. Toss bread cubes with melted butter and salt
  5. Place on baking sheet with parchment paper or aluminum foil
  6. Bake in oven for 15 minutes or until cooked
Vegetables:
  1. Cut the peppers, onions, carrots, and celery root into a fine dice.
  2. In a medium size pan, render the bacon until cooked.
  3. Remove, leaving the fat in the pan to cook the vegetables.
  4. Once sweated, remove and allow to cool with the bacon.

Finishing:

  1. Roughly chop the herbs and toss with the cooked challah croutons, cooked vegetables, bacon, vegetable broth, hot sauce, and vinegar.
  2. Using a smoking gun, or smoker, smoke with applewood for roughly 20 minutes, or until the stuffing takes on the flavor of the smoke, but is not aggressively smokey.
  3. Bake for 10-15 minutes at 350F and serve.

 

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade

 





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