Sausage and Cornbread Stuffing Traeger Recipe

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by Chef Jason from 5280 Culinary

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