Sautéed sweet pears, salty bacon and soft brioche make for the perfect stuffing, especially when drenched in brown butter and fired over maple hardwood.
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When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes.
Spread bread out onto a sheet pan and place directly on the grill grate. Bake for 30-45 minutes until bread is toasted and dried out. Transfer bread to a large bowl.
Place bacon in a 12-inch skillet and cook on stove top over medium heat until the fat is rendered out and the bacon is lightly browned. Remove all but 1 Tbsp bacon fat.
Add celery, onions and pears to bacon skillet and season with salt. Cook until the veggies are soft and aromatic, about 8-10 minutes. Add rosemary, thyme and garlic and cook for 1-2 minutes more.
Transfer veggie mixture to the bowl with the bread.
Add butter to the skillet and cook over medium high heat until until the butter foams. Stir with a heat proof spatula and cook until it begins to smell nutty and the milk solids begin to brown. Pour browned butter over vegetables and bread.
Increase the grill temperature to 350˚F and preheat, lid closed for 15 minutes.
Add the eggs and chicken broth to the bowl with the rest of the ingredients. Season with salt and pepper. Toss gently to prevent breaking the bread.
Transfer mixture to a 2-quart casserole and cover with foil. Place casserole directly on the grill grate and cook for 45 minutes or until cooked through and the top is lightly browned. Enjoy!
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