Steps

• 1

  Spread the cornbread cubes in a single layer across 2 rimmed baking sheets and allow to air-dry overnight, stirring occasionally. (Alternatively, dry them briefly in a warm oven.) When ready to cook, transfer the cubes to a large bowl.

• 2

  Heat a large skillet over medium-high heat. Add the sausage, and cook, stirring occasionally and breaking up any large pieces, until browned and cooked through, about 10 minutes. Add the sausage to the bowl with the cornbread, but don't stir. Do not clean the skillet; you will use it in the next step.

• 3

  Add the butter to the skillet and melt it over medium heat. Add the onion, celery, parsley, sage, rosemary, and thyme, and stir to combine. Season with the salt, pepper, and paprika and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Scrape the vegetables into the bowl with the cornbread but do not mix.

• 4

  Preheat the Traeger to with the lid closed to 325°F; this will take about 15 minutes.

  325 ˚F / 163 ˚C

• 5

  Butter a 9x13-inch baking dish or other large casserole dish. In a large liquid measure or a medium bowl, whisk the eggs and milk. Pour the egg mixture and the broth over the cornbread mixture. Add the pecans and cranberries and toss gently to combine. Transfer the stuffing mixture to the prepared pan.

• 6

  Place the baking dish on the grill grate. Close the lid and bake until hot throughout and the top is lightly browned and slightly crusty, 50 to 60 minutes.

  325 ˚F / 163 ˚C

  00:50

• 7

  Let the stuffing slightly before serving. Enjoy!