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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 sausage, mixed with sage, rosemary, and parsley, finished with toasted pecans and baked until golden brown. If you would prefer bacon, substitute a half bound of of cut into pieces and crisped for the sausage.

Prep Time

30 Min

Cook Time

2 Hr
30 Min




This recipe serves:


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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.

  • 3

    Scatter cornbread in a single layer on 2 baking sheets.

  • 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.

  • 6

    Heat 3/4 cup butter in same skillet. Add the onions and celery and cook until just beginning to brown, about 10 minutes.

  • 7

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

  • 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.

  • 9

    Gently fold in 2 cups of broth, pecans, parsley, sage, rosemary, and thyme. Add salt and pepper and allow to cool.

  • 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.

  • 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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