Prepping time: 20 minutes
Cooking time: 45 minutes
Serves: 4
INGREDIENTS
- 1 pound of sage-flavored sausage
- 1/2 cup onion, diced
- 1/2 cups celery, diced
- 14 oz package herb seasoned stuffing
- 1/2 cup dried sweetened cranberries
- 2 cups low sodium chicken broth
- 6 tbs butter
- Brown the sausage in a large frying pan, breaking up the sausage with a wooden spoon.
- Add the onion and celery and cook until softened. Drain any excess fat. Transfer to a large mixing bowl. Add the stuffing mix and cranberries, if using.
- Warm the chicken broth over medium-low heat; add butter and cook until melted. Toss with the bread/sausage mixture and mix lightly.
- Butter a 3-qt casserole or baking dish. Do not compress the mixture or it will be dense.
- When ready to cook, set the Traeger to 350°F and preheat, lid closed for 15 minutes.
- Bake the stuffing, covered, for 35 to 45 minutes; uncover during the last 20 minutes of cooking if you prefer a crunchier texture.
- Remove from grill and serve. Enjoy!