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  • Thanksgiving Sausage Leek Stuffing
 
  • Thanksgiving Sausage Leek Stuffing
 

Thanksgiving Sausage Leek Stuffing

Thanksgiving Sausage Leek Stuffing
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0.00Thanksgiving Sausage Leek Stuffing
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  • Difficulty3/5
  • Prep time10 mins
  • Cook time40 mins
  • Serves8 - 12
  • HardwoodMaple

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.

Ingredients

  • 16 cups 1 Inch Bread Cubes, White, Sourdough, or Corn Bread
  • 1 Stick Butter
  • 1 Leek, Thinly Sliced
  • 2 cups Onion, Medium Dice
  • 1 cup Celery, Medium Dice
  • 2 Granny Smith Apples, Unpeeled, Cored and Large Diced
  • 2 Tbsp. Flat-Leaf Parsley, Chopped
  • 1 Tbsp. Kosher Salt
  • 1 tsp. Black Pepper, Freshly Ground
  • 1 lb. Sweet or Spicy Italian Sausage, Casings Removed
  • 2 cups Chicken Stock, Homemade Preferably
  • 1 cup Dried Cranberries or Toasted Pecans (Optional)
  • 16 cups 1 Inch Bread Cubes, White, Sourdough, or Corn Bread
  • 1 Stick Butter
  • 1 Leek, Thinly Sliced
  • 2 cups Onion, Medium Dice
  • 1 cup Celery, Medium Dice
  • 2 Granny Smith Apples, Unpeeled, Cored and Large Diced
  • 2 Tbsp. Flat-Leaf Parsley, Chopped
  • 1 Tbsp. Kosher Salt
  • 1 tsp. Black Pepper, Freshly Ground
  • 1 lb. Sweet or Spicy Italian Sausage, Casings Removed
  • 2 cups Chicken Stock, Homemade Preferably
  • 1 cup Dried Cranberries or Toasted Pecans (Optional)

Preparation

Preheat the Traeger to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the Traeger temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, 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.

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.

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.

  • Difficulty3/5
  • Prep time10 mins
  • Cook time40 mins
  • Serves8 - 12
  • HardwoodMaple

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