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Thanksgiving Sausage Leek Stuffing

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 Min

Cook Time

40 Min

Pellets

Maple

Ingredients

Number of People Serving

8

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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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