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Baked Sausage, Wild Mushroom, and Hazlenut Stuffing

Baked Sausage, Wild Mushroom, and Hazlenut Stuffing

By Traeger Kitchen

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.

Prep Time

40 Minutes

Cook Time

2 Hours




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Units of Measurement:
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 / 121 ˚C

  • 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 / 121 ˚C

    • 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.

    Super Smoke

    • 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 / 177 ˚C

    • 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 / 177 ˚C

    160 ˚F / 71 ˚C

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