Baked Cornbread, Bacon, and Pecan Stuffing

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

  

  Grill: 250 ˚F

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• 2

  Butter a 13” x 9” x 2” baking dish and set aside.

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  Ingredients

  • As Needed unsalted butter

• 3

  Scatter cornbread in a single layer on 2 baking sheets.

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  Ingredients

  • 1 Pound Day Old Cornbread, Broken Into 1" Cubes

• 4

  Place on Traeger and bake, mixing once halfway through cooking until dried out, about 1 hour. Let cool. Transfer to a very large bowl.

  

  Grill: 250 ˚F

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• 5

  While cornbread is drying, cook sausage in a large skillet over medium-high heat. Break up into pieces with a wooden spoon until browned, 8-10 minutes. Transfer to bowl with cornbread.

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  Ingredients

  • 1 Pound Pork Sausage, Bulk

• 6

  Heat 3/4 cup butter in same skillet. Add the onions and celery and cook until just beginning to brown, about 10 minutes.

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  Ingredients

  • 3/4 Cup unsalted butter

  • 2 1/2 Cup yellow onion, chopped

  • 1 1/2 Cup Celery, Sliced 1/4"

• 7

  Add garlic and sauté 1 minute longer until garlic is fragrant. Add to bowl with cornbread.

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  Ingredients

  • 2 Clove garlic, minced

• 8

  Return skillet to heat. Add vinegar and cook, scraping up browned bits from bottom of pan for 1 minute. Pour into large bowl with the cornbread.

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  Ingredients

  • 1/4 Cup apple cider vinegar

• 9

  Gently fold in 2 cups of broth, pecans, parsley, sage, rosemary, and thyme. Add salt and pepper and allow to cool.

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  Ingredients

  • 2 Cup low sodium chicken broth

  • 1 1/4 Cup Toasted Pecans, Chopped

  • 1/2 Cup chopped flat-leaf parsley

  • 2 Tablespoon chopped sage

  • 1 Tablespoon rosemary, chopped

  • 1 Tablespoon chopped thyme

  • 2 Teaspoon kosher salt

  • 1 Teaspoon freshly ground black pepper

• 10

  Turn grill temperature up to 350℉ and preheat with the lid closed.

  

  Grill: 350 ˚F

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• 11

  Whisk 2 cups broth and eggs in a small bowl. Carefully fold into cornbread until combined, making sure not to mash cornbread. Transfer to buttered baking dish and cover with foil.

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  Ingredients

  • 2 Cup low sodium chicken broth

  • 3 Large eggs

• 12

  Place on Traeger and bake until an instant-read thermometer inserted into the center of the stuffing registers 160°F, about 40 minutes.

  

  Grill: 250 ˚F

  

  Probe: 160 ˚F

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• 13

  Uncover stuffing and turn grill to High. Bake an additional 20 to 30 minutes or until top is browned and crispy. Enjoy!

  

  Grill: 500 ˚F

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