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• Step 1

  When ready to cook, set temperature to 300˚F and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• Step 2

  Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove the bread cubes to a very large bowl.

  00:07

  350 ˚F / 177 ˚C

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  • 16 Cup Bread, Cubed

• Step 3

  Raise the Traeger temperature to 350˚F.

  350 ˚F / 177 ˚C

• Step 4

  Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, thinly sliced leeks, apples, parsley, salt and pepper. Sauté over medium heat for about 10 minutes or until the vegetables are softened. Add to the bread cubes.

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  • 1 Stick butter

  • 2  onion, diced

  • 1 Cup celery, diced

  • 1  Leeks

  • 2  Granny Smith Apples, Peeled and Diced

  • 2 Tablespoon Parsley, flat leaf, finely chopped

  • 1 Tablespoon kosher salt

  • 1 Teaspoon black pepper

• Step 5

  In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

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  • 1 Pound Italian Pork Sausage, regular or spicy

• Step 6

  Add the chicken stock and cranberries or pecans to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

  00:30

  350 ˚F / 177 ˚C

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  • 2 Cup chicken stock

  • 1 Cup Cranberries, dried