Sausage and Cornbread Stuffing Traeger Recipe

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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


  • 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
  1. Prepare 1 package of Soberdough as instructed on the package
  2. Allow to cool and remove from pan
  3. Allow to dry out on the counter for 1 day
  4. Break into chunks/medium pieces

Cooking Directions

  1. Break pre prepared corn bread into medium pieces.
  2. Preheat your Traeger grill to 350 degrees
  3. Heat a medium sized skillet and add the sausage.
  4. Cook until half done and fat has rendered.
  5. Add the vegetables and fruit.  Saute until caramelized.
  6. Add the cornbread pieces and stir to combine
  7. 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
  8. Season to taste with Rub A Dub and remove from the pan
  9. Lightly spray deep dish pie pan pan with cooking spray
  10. Place stuffing into the Deep Dish Pie Pan
  11. 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
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Published: 3/2/2020