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Baked Sausage, Wild Mushroom, and Hazlenut Stuffing

40

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Pecan

Stray away from traditional with this stuffing. Wild mushrooms, toasted hazelnuts, fresh herbs and sage-rubbed sausage are baked over maple wood for an earthy take on stuffing.

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  • 2 1/2 Tablespoon fresh sage

  • 2 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1 Teaspoon brown sugar

  • 1 Pound ground sausage

  • 1 Tablespoon unsalted butter

  • 1 Pound cubed white bread

  • 2 Cup toasted, shelled and chopped hazelnuts

  • 2 1/2 Pound mushrooms

  • 2 1/2 Cup onion, diced

  • 1 1/2 Cup celery, diced

  • 3 Cup chicken broth

  • 1/2 Cup parsley, chopped

  • 1 Tablespoon fresh rosemary

  • 1 Tablespoon fresh thyme

  • 1 Teaspoon pepper

  • 1/2 Cup heavy cream

  • 3 eggs

  • 1

    For sausage seasoning: In a medium mixing bowl, combine sage, kosher salt, black pepper, and dark brown sugar.

    • 1/2 Tablespoon fresh sage

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon black pepper

    • 1 Teaspoon brown sugar

  • 2

    Heat a medium saute pan over medium-high heat. Add sausage and break it up into small chunks. Add sausage seasoning to the sausage and cook until browned and cooked through, about 10-15 minutes.

    • 1 Pound ground sausage

  • 3

    When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F

  • 4

    Butter a 13” x 9” x 2” baking dish and set aside. Scatter bread (torn into 1" pieces) in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl and add toasted hazelnuts.

    250 ˚F

    • 1 Tablespoon unsalted butter

    • 1 Pound cubed white bread

    • 2 Cup toasted, shelled and chopped hazelnuts

  • 5

    Meanwhile, melt 3/4 cup butter in a large skillet over medium high heat. Add the onions, mushrooms (sliced 1/4" thick) and celery (sliced 1/4" thick). Stir often until liquid given off by mushrooms has evaporated and mushrooms are browned, about 20-30 minutes.

    • 2 1/2 Pound mushrooms

    • 2 1/2 Cup onion, diced

    • 1 1/2 Cup celery, diced

  • 6

    Add to the bowl with hazelnuts and bread; stir in herbs, salt and pepper. Drizzle in 1-1/2 cups broth and toss gently. Let cool.

    • 3 Cup chicken broth

    • 1/2 Cup parsley, chopped

    • 2 Tablespoon fresh sage

    • 1 Tablespoon fresh rosemary

    • 1 Tablespoon fresh thyme

    • 2 Teaspoon kosher salt

    • 1 Teaspoon pepper

  • 7

    Increase temperature on the Traeger to 350℉ and preheat with the lid closed. Whisk together 1-1/2 cups broth, cream, and eggs in a small bowl. Add to bread mixture and fold gently until thoroughly combined.

    350 ˚F

    • 1/2 Cup heavy cream

    • 3 eggs

  • 8

    Transfer to a prepared dish, cover with foil, and place directly on the grill grate. Cook until an instant read thermometer inserted into the center of the dressing registers 160℉, about 40 minutes. Serve warm. Enjoy!

    350 ˚F

    160 ˚F

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