Baked Sausage, Wild Mushroom, and Hazlenut Stuffing

Ingredients

Steps

• 1

  For sausage seasoning: In a medium mixing bowl, combine sage, kosher salt, black pepper, and dark brown sugar.

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• 2

  Heat a medium saute pan over medium-high heat. Add sausage and break it up into small chunks. Add sausage seasoning to the sausage and cook until browned and cooked through, about 10-15 minutes.

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• 3

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

  

  Grill: 250˚

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• 4

  Butter a 13” x 9” x 2” baking dish and set aside. Scatter bread (torn into 1" pieces) in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl and add toasted hazelnuts.

  

  Grill: 250˚

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• 5

  Meanwhile, melt 3/4 cup butter in a large skillet over medium high heat. Add the onions, mushrooms (sliced 1/4" thick) and celery (sliced 1/4" thick). Stir often until liquid given off by mushrooms has evaporated and mushrooms are browned, about 20-30 minutes.

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• 6

  Add to the bowl with hazelnuts and bread; stir in herbs, salt and pepper. Drizzle in 1-1/2 cups broth and toss gently. Let cool.

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• 7

  Increase temperature on the Traeger to 350℉ and preheat with the lid closed. Whisk together 1-1/2 cups broth, cream, and eggs in a small bowl. Add to bread mixture and fold gently until thoroughly combined.

  

  Grill: 350˚

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• 8

  Transfer to a prepared dish, cover with foil, and place directly on the grill grate. Cook until an instant read thermometer inserted into the center of the dressing registers 160℉, about 40 minutes. Serve warm. Enjoy!

  

  Grill: 350˚

  

  Probe: 160˚

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