Perfect for the holidays, or any occasion! This Traeger spin on a pumpkin pie is sure to impress!

Your Traeger will produce one of the moistest, tastiest turkeys you’ve ever eaten with show-stopping crisp, brown skin. Use pecan, hickory, or apple pellets for this recipe.

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

Root Vegetables have always been great off the grill, but they are even better off of a wood fired grill!

From turkey to pumpkin pie, you can cook your entire holiday meal on your Traeger... including the roasted olives!

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.

These beans are marvelous with pulled pork sandwiches. If you don’t have time to soak the beans overnight, feel free to substitute 4 15-ounce cans of cooked navy beans. Drain all but one of them, reserving the liquid from the remaining three cans, and combine the beans and the remainder of the ingredients in a Dutch oven or bean pot and bake on your Traeger. (Shorten the cooking time to 2-1/2 to 3 hours.) If the beans seem to be getting dry, add a bit of the reserved bean liquid.

Roasting on a Traeger intensifies the flavor of cranberries. This jewel-like relish can be made up to three days ahead, and is delicious on turkey sandwiches. Feel free to substitute port for the orange liqueur.

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.

Feel free to add your own special touches to this traditional-style dressing, such as chopped cooked chestnuts. If you have leftovers, turn them into patties, pan-fry in butter, and serve with gravy.

For a more festive presentation, transfer the Maple-Cinnamon Butter to a pastry bag fitted with a star tip and pipe the butter onto parchment paper or wax paper. Chill before serving. Leftovers a terrific on pancakes, waffles, or toast.

Your guests will go wild over this sweet, salty, and crispy treat, so make plenty. Leftovers are great on salads, or just eaten as a snack.

Flavored roasted nuts have become wildly popular…and expensive. But they are easy to make on your Traeger. Once you have the basics down, make this recipe your own. For example, soak the almonds in soy sauce for an hour, drain, and dust with Chinese 5-spice powder. Or sprinkle with dry ranch dressing mix. Roast with cinnamon and cloves and add to granola or baked goods.

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.

You will never enjoy boiled Brussels sprouts again – not after you’ve had them roasted with wood smoke and bacon and onions. If buying Brussels sprouts from a bin of loose ones, pick smaller ones that seem firm with a minimum of loose or discolored leaves. If you are lucky, you can buy them still on the stalk, ensuring freshness.

Cooking a fantastic prime rib is easy on the Traeger and will be sure to impress your guests. The wood smoke on a Traeger grill brings out an intensity of flavor like you have never tasted. Buy a roast with a layer of fat on it – this keeps the meat tender and forms a crust. Ask the butcher to cut off a portion of the fat cap to expose the end of the bones. We highly recommend the use of a meat thermometer to accurately measure the internal meat temperature.

This is a perfect dish for a cold winter’s night. Serve with bread or potatoes roasted separately on your Traeger.

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.

Nothing says “the holidays” like the smell of roasting chestnuts. To be strictly authentic, you’d serve the chestnuts from a brown paper bag with a rolled collar just like the chestnut vendors in midtown Manhattan do. The dipping sauce is not traditional, but the combination of sweetness and chile heat goes well with this starchy treat.

Roasting fresh beets on your Traeger brings out their inherent sweetness. When pickled for several days, they are a sublime and colorful addition to your holiday table. Candy cane beets have alternating stripes of white and red, but if you can’t find them, use regular beets. In any case, look for beets that are firm and feel heavy for their size.

Beef tenderloin can be extravagantly priced, especially around the holidays. But when thinly sliced as part of a cocktail buffet, it can serve as many as 12 people. Serve small crusty rolls with the meat as well as condiments such as caramelized onions, mayonnaise, mustard, etc.

This recipe was written for a fresh (uncured) ham, which you may have to order in advance from your butcher. Specify that you’d like the shank end, although the butt end is good, too.

This is pork’s “Cinderella” story: Homely pork chops, still connected to the ribs, get a spectacular holiday makeover when served as crown roast of pork. You will likely need to order the roast ahead, specifying you want the bones “frenched” and formed into a crown. In lieu of bread stuffing, you can fill the crown with cooked rice, couscous, or even mashed potatoes.

Here’s a fabulous use for broken candy canes!

A Traeger twist on the classic Shrimp Cocktail!

If desired, loosely stuff the turkey after washing and drying it using your favorite dressing recipe. Add extra roasting time as the internal temperature of the stuffing should be 165 degrees F. By the way, if you do not own a meat roasting rack, improvise one out of whole peeled carrots or celery stalks. The vegetables will add great flavor to the drippings.

We love dishes that are fancy enough for company, but easy enough for a weeknight dinner: Lemon and Rosemary Roast Chicken certainly qualifies. For a side dish, cut B-size potatoes in half, then coat with olive oil, season to taste, and roast alongside the chicken (35 to 45 minutes). Or pair the chicken with rice and a green vegetable.

Dress up supermarket breakfast links with a sweet and savory apricot and mustard glaze. Perfect for a holiday breakfast or brunch. If desired, preheat a cast iron skillet on the grill grate while you cook the sausages, and then serve them (carefully) from the skillet, which will keep them warm for quite some time.