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Baked Cornbread, Bacon, and Pecan Stuffing

30

2

Pecan

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.

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  • 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

  • 2 Clove garlic, minced

  • 1/4 Cup apple cider vinegar

  • 4 Cup low sodium chicken broth

  • 1 1/4 Cup chopped toasted pecans

  • 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

  • 3 Large eggs

  • 1

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

    : 250 ˚F

  • 2

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

    • As Needed unsalted butter

  • 3

    Scatter cornbread in a single layer on 2 baking sheets.

    • 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.

    : 250 ˚F

  • 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.

    • 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.

    • 3/4 Cup unsalted butter

    • 2 1/2 Cup yellow onion, chopped

    • 1 1/2 Cup celery, sliced

  • 7

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

    • 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.

    • 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.

    • 2 Cup low sodium chicken broth

    • 1 1/4 Cup chopped toasted pecans

    • 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.

    : 350 ˚F

  • 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.

    • 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.

    : 250 ˚F

    : 160 ˚F

  • 13

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

    : 450 ˚F

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