Thanksgiving Sausage Leek Stuffing

Steps

• 1

  When ready to cook, set the Traeger temperature to 300˚F and preheat with the lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• 2

  Place the bread cubes in a single layer on rimmed baking sheet.

  Ingredients

  • 16 Cup (1-Inch) bread cubes, such as white, sourdough, or corn bread

• 3

  Place the baking sheet directly on the grill grates. Close the lid and and bake for 7 minutes, until the bread is dried out slightly.

  300 ˚F / 149 ˚C

• 4

  Remove the bread cubes from the grill, and transfer to a large bowl. Increase the Traeger temperature to 350˚F.

  350 ˚F / 177 ˚C

• 5

  In a large sauté pan over medium heat, melt the butter and add the onions, celery, leeks, apples, parsley, salt, and pepper. Sauté until the vegetables are softened, 10 minutes. Add to the bowl with the bread cubes.

  Ingredients

  • 1 Stick (1/2 cup) unsalted butter

  • 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

• 6

  In the same sauté pan over medium heat, cook the sausage until browned and cooked through, breaking up any large pieces of sausage with a wooden spoon, 10 minutes. Add to the bowl with the bread cubes and vegetables.

  Ingredients

  • 1 Pound Bulk sweet or spicy Italian sausage

• 7

  Add the chicken stock and cranberries or pecans to the stuffing mixture. Mix well, and pour into a 9 x 12-inch baking dish.

  Ingredients

  • 2 Cup chicken stock

  • 1 Cup Dried cranberries

  •  toasted pecans, optional

• 8

  Place the baking dish with the stuffing on the grill grates. Close the lid and bake for 30 minutes, until browned on top and heated through.

  350 ˚F / 177 ˚C

• 9

  Remove the stuffing from the grill and serve warm. Enjoy!