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Baked Cornbread, Bacon, and Pecan Stuffing

Baked Cornbread, Bacon, and Pecan Stuffing

By Traeger Kitchen

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.

Prep Time

30 Minutes

Cook Time

2 Hours




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Units of Measurement:
As Needed unsalted butter
1 Pound Day Old Cornbread, Broken Into 1" Cubes
1 Pound Pork Sausage, Bulk
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 / 121 ˚C

    Super Smoke

  • 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 / 121 ˚C

    Super Smoke

  • 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 / 177 ˚C

  • 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 / 121 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • 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 / 232 ˚C

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