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Trade your traditional dressing for a sweet and spicy sausage stuffing, stuffed with herbs, onions, and all things fall. A simple Traeger bake makes it epically delicious.
16 Cup (1-Inch) bread cubes, such as white, sourdough, or corn bread
1 Stick Unsalted Butter, for greasing
2 Cup yellow onion, chopped
1 Cup celery, chopped
1 leek, thinly sliced
2 Granny Smith apples, unpeeled, cored and diced large
2 Tablespoon chopped flat-leaf parsley
1 Tablespoon Kosher salt
1 Teaspoon Freshly ground black pepper
1 Pound Bulk sweet or spicy Italian sausage
2 Cup chicken stock
1 Cup Dried cranberries
toasted pecans, optional
: 300 ˚F
16 Cup (1-Inch) bread cubes, such as white, sourdough, or corn bread
: 350 ˚F
1 Stick Unsalted Butter, for greasing
2 Cup yellow onion, chopped
1 Cup celery, chopped
1 leek, thinly sliced
2 Granny Smith apples, unpeeled, cored and diced large
2 Tablespoon chopped flat-leaf parsley
1 Tablespoon Kosher salt
1 Teaspoon Freshly ground black pepper
1 Pound Bulk sweet or spicy Italian sausage
2 Cup chicken stock
1 Cup Dried cranberries
toasted pecans, optional