Baked Sage & Sausage Stuffing
By Traeger Kitchen
Pull out the gloves, the only way this sage and sausage stuffing could be any better is to bake it inside the turkey while it's roasting on the Traeger. Your guests will gobble up every last morsel of Traeger smoked flavor.
Prep Time
20 Min
Cook Time
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | Sage-Flavored Sausage, Such as Bob Evans Or Jimmy Dean |
| 1/2 Cup | onion, diced |
| 1/2 Cup | celery, diced |
| 14 Ounce | (14 oz) package herb seasoned stuffing |
| 1/2 Cup | dried sweetened cranberries |
| 2 Cup | low sodium chicken broth |
| 6 Tablespoon | butter |
Steps
1
Brown the sausage in a large frying pan, breaking up the sausage with a wooden spoon.
2
Add the onion and celery and cook until softened. Drain any excess fat. Transfer to a large mixing bowl. Add the stuffing mix and cranberries, if using.
3
Warm the chicken broth over medium-low heat; add butter and cook until melted. Toss with the bread/sausage mixture and mix lightly.
4
Butter a 3-qt casserole or baking dish. Do not compress the mixture or it will be dense.
5
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
6
Bake the stuffing, covered, for 35 to 45 minutes; uncover during the last 20 minutes of cooking if you prefer a crunchier texture.
350 ˚F / 177 ˚C
00:45
7
Remove from grill and serve. Enjoy!
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