Don't limit you Traeger holiday experience to just the turkey!

Your Traeger is so versatile, you can even bake bread! This Veggie Pan Bread is a great addition to any meal!

A delicious Traeger twist on a family favorite!

Seasonally, Traeger owners in some northern states and Canada can forage for wild blueberries. But blueberries from the supermarket or farmer’s market in the little clam-shell containers—and even frozen blueberries—work just fine in this recipe. The sour cream makes these muffins exceptionally moist.

Everybody loves pizza from a wood fired oven, now you can get that same great flavor at home with your Traeger!

The phrase "more than the sum of its parts" describes this satisfying pudding, which makes use of seasonal berries (frozen ones are okay, too) and day-old bread. Smoking-roasting on the Traeger adds incomparable flavor. But if you are in a hurry, simply bake the pudding at 350 degrees F. It will still be delicious.

‘Tis the season for apples! Learn for yourself the great affinity apples and wood smoke have for each other by baking your next apple pie on your Traeger. Serve the pie with vanilla or cinnamon ice cream.

This recipe will fast become a family favorite, and you can customize it to your tastes by adding nuts, dried cranberries, raisins, or even mini chocolate chips to the batter. The bread freezes beautifully, so make extra loaves for the holidays. We call for canned pumpkin here, but feel free to bake your own sugar pumpkin on your Traeger.

Adults and children alike love these tender, diminutive biscuits whether they’re served with jam, honey, or ham. Preheat your Traeger while you make the dough, and bake them immediately. The recipe can easily be doubled. If larger biscuits are desired, you can roll the dough thicker (3/4-inch) and use a standard 2-1/2 inch biscuit cutter. Make the biscuits just before you plan to serve them.

The last 30 minutes before Thanksgiving dinner is served can be frenzied ones for the cook. These rich potatoes can be made up to a day ahead and simply reheated before everyone sits down – one less thing to do at the last minute.

Perfect for brunch, lunch, or even a light supper. This easy quiche can be customized, too, with your choice of chopped cooked vegetables. Or, you can substitute cooked, crumbled sausage, chorizo, or diced bacon for the ham.

There's something about this homey casserole, perfect for an autumn weeknight, that just makes people want to forego their table manners and dig right in to the communal dish with their forks. If you're a "from scratch" kind of person, feel free to make the mashed potato topping yourself. But we've been surprised by how good some of the premade refrigerated potatoes are. We won't tell if you don't.

Here's a homey dish that repurposes leftover chicken or turkey with a minimum of fuss. Don't be intimidated by puff pastry, which you'll find in the frozen food section of your supermarket: It's easy to use and never fails to impress. If you don't want to bother making 4 individual servings, feel free to consolidate everything in one larger casserole dish or pie plate.

These savory muffins go together in minutes, and are a great alternative to garlic bread. Don’t fret if you don’t have buttermilk on hand: It gives the muffins a more tender crumb, but can be replaced with regular milk.

Here’s a fabulous use for broken candy canes!

Here’s a great party dish! This dip combines all the iconic flavors of a Reuben sandwich, that improbable but popular assemblage of corned beef, Thousand Island dressing, Swiss cheese, and sauerkraut. Serve with rye crackers or pumpernickel cocktail breads.

This bread, which is true to Irish tradition, relies on baking soda (bicarbonate of soda) for its rise, not yeast. There are three keys to a successful loaf: 1) Sift the dry ingredients twice to ensure they’re evenly distributed; 2) Work quickly and gently as the carbon dioxide bubbles formed when the buttermilk hits the dry ingredients will deflate if the dough is handled roughly or is left to sit too long before baking; 3) Cut the traditional cross in the bread fairly deep, about one-third of the thickness of the loaf, to encourage the bread to “flower” properly.

No one can dispute the convenience of a spiral-sliced ham. But the additional surface area means the ham can dry out faster during reheating than an unsliced ham. That’s why we recommend wrapping it tightly in foil with orange juice for the first 1-1/2 hours of roasting. A maple and orange marmalade glaze are applied the last hour. Serve the ham with roasted asparagus and sweet potatoes.

This risotto—made with fresh asparagus and lemon zest—is a great addition to your spring table, either as a side dish or as a main course. A traditionally-made risotto is somewhat labor-intensive, requiring at least 25 to 30 minutes of active stirring. So we were happy to learn you can make this dish on the Traeger, and that it requires stirring only once during the cooking time. If your local supermarket does not carry Arborio rice, you can easily find it online. (Do not substitute common long grain rice: Arborio is a special strain, and absorbs several times its weight in liquid when cooked.)

Even if you’ve never baked bread before, there’s no need to be intimidated by this recipe: It’s one of the easiest “from scratch” breads in our repertoire. Active time is 10 minutes or less and the food processor does almost everything for you. You can customize this bread by adding chopped fresh rosemary, chopped pitted black olives, or even grated Parmesan cheese to the dough itself, or you can put them on top. The focaccia freezes well, too. Simply let it cool, then wrap tightly in plastic wrap and slip into a large resealable plastic bag.

Here’s an old-fashioned pie that’s rarely on family tables today. Is it because suburban landscaping wiped out the rhubarb patches that used to dominate the corner of back yards all over America? It deserves a comeback, and there’s no better way to underscore the point than with a smoke-kissed strawberry and rhubarb pie.

Here’s a great way to use up the garden’s abundant yield of zucchini. The bread can be tightly wrapped in plastic and frozen for up to one month.

Perfect for dessert after a casual fall supper, but fancy enough to serve on Thanksgiving. If desired, add a bit of Madeira, port wine, or even Grand Marnier to the apple cider before soaking the dried fruit. If you want a more pronounced smoke flavor, smoke the apples for 30 minutes before finishing on higher heat.

October is National Pizza Month! We’d be remiss if we didn’t give you a pizza recipe. But don’t worry: You don’t have to make your own crust. And it only takes minutes to make the rich and satisfying Alfredo sauce that stands in admirably for tomato-based sauces.

Make one batch of this crunchy granola for your family, and another to give as gifts. Package in cellophane bags and tie off the tops with ribbons.

Wine makes this spice cake wonderfully tender. Garnish the plate with holly leaves.

It only sounds fancy-schmancy. Yorkshire pudding uses the humblest of ingredients—eggs, flour, milk, and meat drippings. Its original purpose was to distract diners from the more expensive meat on the table. Though Yorkshire pudding is traditionally made with beef drippings, any good drippings will do, including bacon, duck, chicken, or goose fat. If serving with prime rib, bake the puddings while the meat rests.

Sausage rolls--sometimes called "pigs in a blanket"--are as popular in Australia and New Zealand as hot dogs are in the U.S. Children and adults alike eat these hearty pastries for breakfast, lunch, dinner, or a snack. They are sold in "tuck shops", but are easy for the home cook. These rolls make great holiday appetizers!

Part French toast, part bread pudding, this rich casserole will be the star of your next brunch or family breakfast. Serve with blueberries and Traegered breakfast sausages.

Don’t have a biscuit cutter? Use a clean tuna or soup can with both ends removed. Or simply pat the dough into a rectangle and cut it into squares with a knife.

Moist and cinnamon-y, these cupcakes will quickly become a family favorite. Make quick work of shredding the carrots by using the shredding disk on your food processor.

While they haven’t been able to overtake chocolate chip cookies as our favorite homemade cookie, sugar cookies are always welcome in America’s cookie jars. This version is made with brown sugar—sugar to which molasses has been added for texture and flavor. Make these cookies your own by topping them before baking with a pecan half. Or once they’ve cooled, drizzle them with melted chocolate or a simple powdered sugar and orange juice glaze. Then put on a fresh pot of coffee.

Ideally, this cornbread would be baked in a cast iron skillet that’s been preheated on your Traeger. It’s slightly sweet with a golden brown crust. Customize it, if you wish, by adding cooked crumbled bacon, grated cheese, or diced jalapenos to the batter.

All the things you love on a “loaded” baked potato, but made into an attention-getting summer salad! And you can do almost everything on your Traeger—the potatoes, bacon, and eggs!

Leavened by beer and baking powder, this is one of the easiest breads you’ll ever make. Although great served plain with brisket or other barbecued meats, the optional add-ins suggested below can take the bread to a new place. One of our favorite combinations is cooked, crumbled bacon, Cheddar cheese, and onion. You can play around with the beers, too, for different flavor profiles. Hard apple cider and a teaspoon of cinnamon, for example, turns this into a breakfast loaf.