START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
SHIPPING DELAYS: Orders may take up to 7 business days to process - Learn Morex
Thanksgiving Sausage Leek Stuffing

Traeger Kitchen


Thanksgiving Sausage Leek Stuffing

Prep Time

10

Minutes

Cook Time

40

Minutes

Serves

8 - 12

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

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.

Ingredients

  • 16 Cup Bread, Cubed

  • 1 Stick butter

  • 2 onion, diced

  • 1 Cup celery, diced

  • 1 Leeks

  • 2 Granny Smith Apples, Peeled and Diced

  • 2 Tablespoon chopped flat leaf parsley

  • 1 Tablespoon kosher salt

  • 1 Teaspoon black pepper

  • 1 Pound Italian pork sausage, regular or spicy

  • 2 Cup chicken stock

  • 1 Cup Cranberries, dried

Steps

  • 1

    When ready to cook, set temperature to 300˚F and preheat, lid closed for 15 minutes.
  • 2

    Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove the bread cubes to a very large bowl.
  • 3

    Raise the Traeger temperature to 350˚F.
  • 4

    Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, thinly sliced 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.
  • 5

    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.
  • 6

    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.