Thanksgiving Sausage Leek Stuffing
Prep time 10 mins
Cook time 40 mins|
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.
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)
When ready to cook, set temperature to 300˚F and preheat, lid closed for 15 minutes.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the Traeger temperature to 350˚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.
*Cook times will vary depending on set and ambient temperatures.
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