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For sausage seasoning: In a medium mixing bowl, combine sage, kosher salt, black pepper and dark brown sugar.
Heat a medium saute pan over medium-high heat. Add sausage and break it up into small chunks. Add sausage seasoning to the sausage and cook until browned and cooked through, about 10-15 minutes.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Butter a 13x9x2 inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour.
Let cool; transfer to a large bowl and add toasted hazelnuts.
Meanwhile, melt 3/4 cup butter in a large skillet over medium high heat. Add the onions, mushrooms and celery. Stir often until liquid given off by mushrooms has evaporated and mushrooms are browned, about 20-30 minutes.
Add to the bowl with hazelnuts and bread; stir in herbs, salt and pepper. Drizzle in 1-1/2 cups broth and toss gently. Let cool.
Increase temperature on the Traeger to 350 degrees F and pre-heat with the lid closed, about 10 minutes.
Whisk together 1-1/2 cups broth, cream and eggs in a small bowl. Add to bread mixture and fold gently until thoroughly combined.
Transfer to a prepared dish, cover with foil, and place directly on the grill grate. Cook until an instant read thermometer inserted into the center of the dressing registers 160 degrees F, about 40 minutes. Serve warm. Enjoy!
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