Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Butter a 9 x 13-inch baking dish, and set aside.

  350 ˚F / 177 ˚C

• Step 2

  Place a large cast iron pan on the grill to preheat. Add the butter and olive oil, then the celery and onions. Close the lid and cook until soft, 15-20 minutes.

  00:20

  350 ˚F / 177 ˚C

  Ingredients

  • 2 Tablespoon unsalted butter

  • 2 Tablespoon olive oil

  • 1 Cup diced celery

  • 1 Cup diced yellow onion

• Step 3

  Remove the celery and onions from the pan and transfer to a large bowl. Add the sausage to the pan on the grill, and cook until crumbly and no longer pink. Stir in the cherries, pecans, and herbs, and remove from the grill.

  350 ˚F / 177 ˚C

  Ingredients

  • 8 Ounce bulk sausage

  • 1/2 Cup dried sour cherries

  • 1/2 Cup chopped pecans, toasted

  • 1/2 Cup chopped herbs, such as rosemary, thyme, and sage

• Step 4

  In a large bowl with the celery and onions, add the bread, and the sausage and herb mixture. Slowly add the stock, mixing with your hands as you go, to ensure the bread is evenly coated with the stock. If the bread feels dry, add a little more stock.

  Ingredients

  • 8 Cup cubed sourdough bread, or other type of bread

  • 4 Cup chicken stock, plus more as needed

• Step 5

  Pour the stuffing into the baking dish and cover with foil.

• Step 6

  Place the baking dish directly on the grill grates and cook until warmed through, 30 minutes. Remove the foil and cook uncovered until the bread is crispy on top but still soft in the middle, 15-20 minutes.

  00:50

  350 ˚F / 177 ˚C

• Step 7

  Remove the baking dish from the grill and serve warm. Enjoy!