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Baked Cornbread, Bacon, and Pecan Stuffing

Traeger Kitchen

Baked Cornbread, Bacon, and Pecan Stuffing

Prep Time



Cook Time




6 - 8




What's this?

You've never had a stuffing so rich with flavor. Cornbread is paired with the perfect amount of salty bacon, mixed with sage, rosemary, and parsley, finished with toasted pecans and baked until golden brown.


  • As Needed unsalted butter

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

  • 1 Pound Pork Sausage, Bulk

  • 3/4 Cup unsalted butter

  • 2 1/2 Cup yellow onion, chopped

  • 1 1/2 Cup Celery, Sliced 1/4"

  • 2 Clove garlic, minced

  • 1/4 Cup apple cider vinegar

  • 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

  • 2 Cup low sodium chicken broth

  • 3 Large eggs


  • 1

    When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
  • 2

    Butter a 13” x 9” x 2” baking dish and set aside.
  • 3

    Scatter cornbread in a single layer on 2 baking sheets.
  • 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.
  • 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.
  • 6

    Heat 3/4 cup butter in same skillet. Add the onions and celery and cook until just beginning to brown, about 10 minutes.
  • 7

    Add garlic and sauté 1 minute longer until garlic is fragrant. Add to bowl with cornbread.
  • 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.
  • 9

    Gently fold in 2 cups of broth, pecans, parsley, sage, rosemary, and thyme. Add salt and pepper and allow to cool.
  • 10

    Turn grill temperature up to 350℉ and preheat with the lid closed.
  • 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.
  • 12

    Place on Traeger and bake until an instant-read thermometer inserted into the center of the stuffing registers 160°F, about 40 minutes.
  • 13

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