This great summer favorite is brought to you by Dr. BBQ aka Ray Lampe
Ingredients
16 slices bacon
2 cups leftover dressing
1 cup leftover chopped smoked turkey
Homemade Cranberry Barbecue Sauce
1 cup canned whole berry cranberry sauce
1 cup ketchup
Juice of 1/2 lime
¼ cup brown sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon cayenne
Instructions
- Prepare the oven or grill/smoker to cook indirect at 325º. In a medium bowl combine the turkey and stuffing and mix well. Divide into four equal portions and form each into a tightly packed ball. Lay four slices of bacon on the cutting board weaving them together in the middle in a lattice fashion. Lay a stuffing ball in the center and bring the strips of bacon up onto the top. Flip the whole ball so the loose ends are on the bottom and the weave is on top. For grilling place on a sprayed perforated pan. For the oven place on a sprayed baking sheet. Place in the grill or oven and cook until the bacon is cooked to your liking and the internal temp of the stuffing is at least 165º, about an hour. Let rest for 5 minutes before serving.
- In a medium saucepan on the stove over medium low heat, combine the cranberry sauce and the ketchup. Bring to a low simmer. Add the lime juice, brown sugar, salt, pepper and cayenne. Mix well and return to a low simmer. Cook for about 5 minutes stirring occasionally. Remove from the heat. Reserve ½ cup in a separate bowl for serving and set both aside. This can be made a few hours ahead and held at room temp, or a day ahead and kept in the refrigerator overnight.
