Steps

• 1

  When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

  00:15

  Super Smoke

• 2

  Butter a 13” x 9” x 2” baking dish and set aside.

• 3

  Scatter cornbread in a single layer on 2 baking sheets.

• 4

  Place on Traeger and bake, mixing once halfway through cooking until dried out, about 1 hour. Let cool. Transfer to a very large bowl.

  250 ˚F / 121 ˚C

  01:00

  Super Smoke

• 5

  While cornbread is drying, cook sausage in a large skillet over medium-high heat. Break up into pieces with a wooden spoon until browned, 8-10 minutes. Transfer to bowl with cornbread.

• 6

  Heat 3/4 cup butter in same skillet. Add the onions and celery and cook until just beginning to brown, about 10 minutes.

• 7

  Add garlic and sauté 1 minute longer until garlic is fragrant. Add to bowl with cornbread.

• 8

  Return skillet to heat. Add vinegar and cook, scraping up browned bits from bottom of pan for 1 minute. Pour into large bowl with the cornbread.

• 9

  Gently fold in 2 cups of broth, pecans, parsley, sage, rosemary, and thyme. Add salt and pepper and allow to cool.

• 10

  Turn grill temperature up to 350℉ and preheat with the lid closed.

  350 ˚F / 177 ˚C

  00:15

• 11

  Whisk 2 cups broth and eggs in a small bowl. Carefully fold into cornbread until combined, making sure not to mash cornbread. Transfer to buttered baking dish and cover with foil.

• 12

  Place on Traeger and bake until an instant-read thermometer inserted into the center of the stuffing registers 160°F, about 40 minutes.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  00:40

  Super Smoke

• 13

  Uncover stuffing and turn grill to High. Bake an additional 20 to 30 minutes or until top is browned and crispy. Enjoy!

  450 ˚F / 232 ˚C

  00:30