Wood-Fired Sausage Apple Bacon Herb Stuffing

Fry bacon until crispy and set aside. In the same pan using the bacon grease, sauté apples, celery, and onion until softened, then stir in the herbs, savory, and cinnamon. In a large bowl, combine cornbread, half of the bacon, and the apple, celery, onion, herb mix. To the cornbread mixture, add the warm chicken stock and melted butter. Taste test and season with salt and pepper. Pour into a grill-safe pan and top with the remaining bacon. Bake on a Traeger grill for 30-45 minutes at 275°F until golden and crispy. Serve warm.