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In a small saucepan, combine 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 and allow to cool.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
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. The bacon should be crisp.
Serve with cranberry jalapeno jelly. Enjoy!
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