By Traeger Kitchen
Pull out the gloves, the only way this sage and sausage stuffing could be any better is to bake it inside the turkey while it's roasting on the Traeger. Your guests will gobble up every last morsel of Traeger smoked flavor.
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|1 Pound||Sage-Flavored Sausage, Such as Bob Evans Or Jimmy Dean|
|1/2 Cup||onion, diced|
|1/2 Cup||celery, diced|
|14 Ounce||(14 oz) package herb seasoned stuffing|
|1/2 Cup||dried sweetened cranberries|
|2 Cup||low sodium chicken broth|
Brown the sausage in a large frying pan, breaking up the sausage with a wooden spoon.
1 Pound Sage-Flavored Sausage, Such as Bob Evans Or Jimmy Dean
Add the onion and celery and cook until softened. Drain any excess fat. Transfer to a large mixing bowl. Add the stuffing mix and cranberries, if using.
1/2 Cup onion, diced
1/2 Cup celery, diced
14 Ounce (14 oz) package herb seasoned stuffing
1/2 Cup dried sweetened cranberries
Warm the chicken broth over medium-low heat; add butter and cook until melted. Toss with the bread/sausage mixture and mix lightly.
2 Cup low sodium chicken broth
6 Tablespoon butter
Butter a 3-qt casserole or baking dish. Do not compress the mixture or it will be dense.
As Needed butter
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Bake the stuffing, covered, for 35 to 45 minutes; uncover during the last 20 minutes of cooking if you prefer a crunchier texture.
350 ˚F / 177 ˚C
Remove from grill and serve. Enjoy!
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