Stuff if you must but this "stuffing" is good whether you cook it inside or outside of the bird. (If you like the crunchy edges definitely go for outside.) The sausage gives this stuffing enough meatiness to keep you piling on the seconds even after the turkey is gone. It's herby, savory and oh-so comforting with the perfect bit of tangy-sweetness.
PREP TIME: 10 minutes
COOK TIME: 35 to 45 minutes
RECOMMENDED PELLETS: Any
SERVES: 8 to 10
1 pound sage-flavored sausage, such as Bob Evans or Jimmy Dean
1/2 cup diced celery
1/2 cup diced onion
1 14-ounce package herb-seasoned stuffing (such as Pepperidge Farm)
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or marjoram, minced
1/2 cup dried sweetened cranberries (optional)
2 cups low-sodium chicken broth, plus more as needed to moisten the stuffing
6 tablespoons butter, plus more for greasing the baking dish
Brown the sausage in a large frying pan, breaking up the sausage with a wooden spoon. 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. Warm the chicken broth over medium-low heat; add butter and cook until melted. Toss with the bread/sausage mixture and mix lightly.
Butter a 3-quart casserole or baking dish. Lightly scoop the stuffing mix into the casserole dish. Do not compress the mixture or it will be dense.
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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Bake the stuffing, covered, for 35 to 45 minutes; uncover during the last 20 minutes of cooking if you prefer a crunchier texture.