Holiday appetizer, mind blowing side dish, or perfect way to use up those leftovers? ALL OF THE ABOVE! (Sorry for the yelling)These little gems have all the fantastic elements of old school comfort food in a crispy bacon shell. Tender Traeger'ed turkey, moist stuffing, and salty bacon topped with a spicy sweet cranberry jalapeno jelly.
Turkey Stuffing Bacon Bombs with Cranberry Jalapeno Jelly
Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 10-12 as an appetizer
Recommended Pellets: Apple, Pecan, Hickory, Maple
1 cup shredded cooked turkey
3 cups prepared stuffing
6 pieces bacon, cut in half
1 can cranberry sauce
1 jalapeno, seeded and finely diced
In a small saucepan combine the 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 an allow to cool.
Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 375 degrees. While the grill preheats for 10-15 minutes, assemble your stuffing bombs.
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.
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.
When ready to cook, place the stuffing balls directly on the grill grate and cook for 25-30 minutes, turning once, until the internal temperature of the bombs reads 165 degrees and the bacon is crisp.
Remove the bombs to a serving platter and either top each bomb with a spoonful of the cranberry jalapeno jelly or serve it on the side. Enjoy!