Smoked Sourdough Stuffing

Directions

1. Start by preheating the smoker to 275 °F.
2. In a medium sized skillet add ½ stick butter, yellow onion, red onion, shallot, celery, carrot, herbs, & ¼ cup whiskey (broth can substitute).
3. Place on Smoker for 40 minutes.
4. Add ½ stick butter, cubed sourdough and a sprinkle of Mis’ Rubin’s White Magic Seasoning to a large cast iron skillet.
5. Place on the smoker for 30 - 40 minutes.
6. Whisk 2 eggs into 1 ½ cups chicken broth. Add mixture to the vegetable contents in the medium skillet.
7. Stir and add to the larger skillet of sourdough. Gently fold in mixture.
8. Smoke for another 20 minutes. Remove turkey from brine and wash contents from the bird to avoid over salting.
9. Garnish with orange zest and remaining herbs.