Traeger Thanksgiving Dressing is a simple, flavorful way to make a classic holiday dressing without tying up your oven. On big cooking days oven space is limited, so fire up your pellet grill and let it act as an extra oven to produce a golden, savory side that pairs perfectly with turkey gravy.
Homemade Thanksgiving Dressing Recipe
Dressing is one of the best parts of Thanksgiving for many of us. I prefer the boxed crouton-style mix enriched with lots of butter, plenty of poultry seasoning, and the classic trio of onions and celery—served steaming hot under a ladle of turkey gravy. It’s hearty enough to enjoy as a meal on its own and even better as leftovers.
The challenge on Thanksgiving is often oven availability. If you’re not stuffing the bird and instead bake the dressing separately, that casserole dish competes with everything else on the schedule. That’s where a pellet grill or Traeger shines: it doubles as an outdoor convection oven and can free up indoor oven space. When covered, the dish traps moisture and avoids pronounced smoke flavor; uncovering it near the end crisps the top and transforms it from soft bread to a pleasingly textured casserole.
Recipe Shopping List
Before you begin, gather the ingredients below. For exact measurements, consult the recipe card at the bottom of this post.
- Salted butter
- Onion
- Celery
- Crouton-style dressing mix (13-ounce bag; Franz brand recommended)
- Chicken broth
- Seasoning packet from the dressing mix (or use a simple substitution of sage and poultry seasoning—see notes)
How To Make This Recipe
Here’s an overview of the steps so you know what to expect. Use the full recipe card below for exact amounts and timing.
- Sauté – Melt the butter and sauté diced onion and chopped celery until tender, about 10–15 minutes.
- Simmer – Add the seasoning packet (or substitute spices) and chicken broth, then bring the mixture to a simmer.
- Combine – Place the crouton dressing mix in a large bowl, pour the hot broth mixture over it, and gently stir until the bread is evenly moistened.
- Cook – Transfer to a grill-safe, lightly greased baking dish. Cover tightly with foil and bake at 350°F in the Traeger or oven for about 35–40 minutes. Remove the foil and bake another 10–15 minutes to brown the top.
- Serve – Let rest briefly, then serve hot alongside turkey, mashed potatoes, and gravy.
FAQ
Traditional dressing or stuffing is a bread-based casserole made from bread cubes, aromatics like onions and celery, butter, herbs, and broth. The components are mixed so the bread is moistened and then baked. Some people still cook it inside the bird, while many bake it separately to ensure both the turkey and the dressing finish at ideal temperatures.
You can prepare much of the recipe the day before—especially chopping and sautéing the vegetables. Store cooked aromatics in the refrigerator, then warm them with the broth on the big day and combine with the dried bread cubes right before baking. I recommend waiting to assemble and bake until the day you’ll serve it for best texture.
The primary difference is where it’s cooked: stuffing is traditionally cooked inside the turkey, while dressing is baked separately. Many cooks prefer baking separately to avoid undercooked dressing or overcooked turkey.
Some recipes include eggs as a binder, but this recipe does not. If you choose to add raw egg, ensure the final internal temperature reaches at least 160°F for safety and avoid pre-mixing anything containing raw egg until you’re ready to bake.
Dressing that does not contain raw egg can be refrigerated before baking, but to preserve texture it’s best to wait to combine wet and dry ingredients until just before cooking. Prepping the vegetables ahead is the most useful time-saver.
Yes. Cover the pan tightly with foil for the majority of the cook to retain moisture, then remove the foil in the final 10–15 minutes to brown and crisp the top.
Variations & Substitutions
Dressing is versatile and welcomes additions. Consider trying one or more of these mix-ins to customize flavor and texture:
- Wild rice for a nutty bite
- Sautéed mushrooms
- Chopped giblets, cooked
- Caramelized onions for depth of flavor
- Dried cranberries for a touch of sweetness
- Apples for brightness and texture
- Cooked breakfast sausage or chorizo for a savory boost
Thanksgiving Dinner Recipes
Pair this dressing with the rest of your Thanksgiving spread. It complements smoked or roasted turkey, mashed potatoes, and classic sides.
- Smoked turkey
- Mashed potatoes
- Broccoli casserole
- Grilled dinner rolls
- Apple crumble pie
- Holiday spritzers or cocktails
Leftover turkey makes excellent turkey noodle soup the next day.
Pin For Later
Traeger Thanksgiving Dressing
Traditional Thanksgiving dressing gets the Traeger treatment. Free up oven space by cooking this beloved side on your pellet grill.
15 minutes
1 hour
1 hour 15 minutes
Ingredients
- ½ cup salted butter
- 1 medium onion, diced
- 4 stalks celery, washed and chopped
- 13-ounce bag dried crouton dressing mix (I used Franz brand)
- 2 ½ cups chicken broth
- Seasoning packet from dressing mix (or substitute: 1 tsp ground sage + 2 tsp poultry seasoning)
Instructions
- Place the butter, celery, and onion in a large sauté pan over medium heat. Cook until the vegetables are tender, about 10–15 minutes.
- Add the seasoning packet and chicken broth, then bring the mixture to a simmer.
- Combine the hot butter-and-broth mixture with the croutons in a large bowl, then transfer to a lightly greased, grill-safe baking dish.
- Cover tightly with foil and place in a preheated 350°F grill or oven.
- Cook for 35–40 minutes, rotating the pan halfway through. Remove the foil and cook an additional 10–15 minutes to brown and crisp the top.
- Remove from the grill, let rest briefly, and serve hot with your favorite Thanksgiving sides.
Notes
Dressing Seasoning Mix Substitution
1 teaspoon ground sage and 2 teaspoons ground poultry seasoning make a good substitute if your dressing mix doesn’t include a seasoning packet.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 241
Total Fat: 16g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 25mg
Sodium: 677mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 3g
Protein: 4g
Nutrition data is an estimate. For medical or dietary concerns, consult a trusted source.
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