What could be better than the smell of stuffing? How about the taste of stuffing? How about stuffing that has Sausage, apples, blueberries, vegetables and more? I thought so. This recipe is sure to please at the holiday table or at your next holiday potluck. Let’s Ace this recipe!
Yield: 10-12 People Prep time: 15 Minutes Cook time: 20 – 25 Minutes
Ingredients
- 1 Pkg SoberDough, Cornbred and Ale
- 1 lb Ground Italian sausage
- ½ Cup Peeled carrots, diced
- ½ Cup Celery with leaves, diced
- ½ Cup Yellow Onion, peeled and diced
- ¼ Cup Dried Blueberries
- ½ Cup Dried Apples
- 1 tsp Fresh, crushed Garlic
- To Taste Rub a Dub Seasoning
- 1-2 Cups Low sodium chicken stock
Prep Directions
Cornbread and Ale Soberdough- Prepare 1 package of Soberdough as instructed on the package
- Allow to cool and remove from pan
- Allow to dry out on the counter for 1 day
- Break into chunks/medium pieces
Cooking Directions
- Break pre prepared corn bread into medium pieces.
- Preheat your Traeger grill to 350 degrees
- Heat a medium sized skillet and add the sausage.
- Cook until half done and fat has rendered.
- Add the vegetables and fruit. Saute until caramelized.
- Add the cornbread pieces and stir to combine
- Add Chicken stock until slightly wet (or pasty) and stir well to combine.
- You want the stuffing to be wet enough to hold together well. Add enough stock until this is achieved
- Season to taste with Rub A Dub and remove from the pan
- Lightly spray deep dish pie pan pan with cooking spray
- Place stuffing into the Deep Dish Pie Pan
- Place into Traeger grill, Uncovered and cook for 20-25 minutes or until golden brown.
- Internal temp should be 155 degrees when fully cooked
- Can be made 1 day ahead of time. Reheat the next day covered, at 350 degrees until temp reaches 155 degrees
- Shelf life is 1 week. After reheated shelf life is 1 day
Published: 3/2/2020
