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Turkey Stuffing Bacon Balls

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25

Apple

When your Thanksgiving feast has a cornucopia of leftovers, create these fun & delicious bacon-wrapped stuffing bombs.

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  • 1 Can (16 oz) cranberry sauce

  • 1 jalapeño, seeded and finely diced

  • 3 Cup prepared stuffing

  • 1 Cup shredded cooked turkey

  • 6 Slices bacon, cut in half

  • 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.

    • 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

  • 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.

    • 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.

    • 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

  • 6

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

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