Thanksgiving Sausage Leek Stuffing
By Traeger Kitchen
Trade your traditional dressing for this sweet and spicy sausage stuffing, it’s stuffed with herbs, onions, and all things fall. A simple Traeger bake makes it epically delicious, this stuffing will be a new tradition for your Thanksgiving repertoire.
Prep Time
10 Minutes
Cook Time
40 Minutes
Pellets
Maple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 16 Cup | Bread, Cubed |
| 1 Stick | butter |
| 2 | onion, diced |
| 1 Cup | celery, diced |
| 1 | Leeks |
| 2 | Granny Smith Apples, Peeled and Diced |
| 2 Tablespoon | chopped flat-leaf parsley |
| 1 Tablespoon | kosher salt |
| 1 Teaspoon | black pepper |
| 1 Pound | Italian pork sausage, regular or spicy |
| 2 Cup | chicken stock |
| 1 Cup | Cranberries, dried |
Step
1
When ready to cook, set temperature to 300˚F and preheat, lid closed for 15 minutes.
300 ˚F / 149 ˚C
2
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove the bread cubes to a very large bowl.
350 ˚F / 177 ˚C
00:07
3
Raise the Traeger temperature to 350˚F.
350 ˚F / 177 ˚C
4
Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, thinly sliced leeks, apples, parsley, salt and pepper. Sauté over medium heat for about 10 minutes or until the vegetables are softened. Add to the bread cubes.
5
In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
6
Add the chicken stock and cranberries or pecans to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
350 ˚F / 177 ˚C
00:30
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