Steps

• 1

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

  Ingredients

  • 1 Can (16 oz) cranberry sauce

  • 1  jalapeño, seeded and finely diced

• 2

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 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.

  Ingredients

  • 3 Cup prepared stuffing

  • 1 Cup shredded cooked turkey

• 4

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

  Ingredients

  • 6 Slices bacon, cut in half

• 5

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

  375 ˚F / 191 ˚C

• 6

  Remove from grill and serve with cranberry jalapeño jelly. Enjoy!