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!
Sausage and Cornbread Stuffing Traeger Recipe
Yield: 10-12 People
Prep time: 15 Minutes
Cook time: 20 – 25 Minutes
Ingredients
-
Measure Ingredient
- 1 Pkg SoberDough, Cornbred and Ale
- 1 lb Sausage, Sweet Italian - Ground
- ½ Cup Carrots, Peeled - Diced Medium
- ½ Cup Celery, with Leaves - Diced Medium
- ½ Cup Onion, Yellow, Peeled - Diced Medium
- ¼ Cup Blueberries, Dried
- ½ Cup Apples, Dried
- 1 tsp Garlic, Fresh, Crushed
- Taste Rub a Dub Seasoning
- 1-2 Cups Stock, Chicken, Low Sodium
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:
- Cook the cornbread as instructed on package, allow to cool. Leave uncovered and let dry out for 1 day. Break into medium pieces.
- Preheat your Traeger grill to 350 degrees
- Cook the cornbread as instructed on package, allow to cool. Leave uncovered and let dry out for 1 day. Break 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 your Sassafras pan with cooking spray
- Place stuffing into the Sassafras 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
- Shopping List (Products Used):
- Rub A Dub Rub, 5280 Culinary Ace SKU – 8562050
- Pellets, Signature Blend Ace SKU – 8013984
- SoberDough, Cornbread and Ale The Grommet
- Traeger, Pro34 Ace SKU - 8474934
- Sassafras Stone Bakeware, Deep dish pie baker The Grommet
For more tips, go to tips.acehardware.com
Published: 3/2/2020