Step

• 1

  In a small saucepan, combine cranberry sauce and jalapenos. Bring to a boil over medium high heat then reduce the heat to a simmer. Cook for 4-5 minutes then remove from the heat and allow to cool.

• 2

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

  375 ˚F / 191 ˚C

• 3

  Start by filling the palm of your hand with approximately 1/4 cup of the stuffing. Use your thumb to create an indentation. Fill the indentation with a heaping tablespoon of the shredded turkey and then close the stuffing all around to form into a ball.

• 4

  Wrap the ball of stuffing with a half a piece of bacon and hold in place with a toothpick, if necessary. Repeat until all of the bombs are made.

• 5

  When ready to cook, place the stuffing balls directly on the grill grate and cook for 25-30 minutes, turning once. The bacon should be crisp.

  375 ˚F / 191 ˚C

  00:30

• 6

  Serve with cranberry jalapeno jelly. Enjoy!