Nutrition Facts

Turkey Bacon Bombs

turkey bacon bombs
Cooks in 1 hour
Serves 4






Ray Lampe, Dr. BBQ


  • 16 bacon slices
  • 2 c leftover dressing
  • 1 c leftover smoked turkey, chopped
  • 1 c canned whole berry cranberry sauce
  • 1 c ketchup
  • Juice of 1/2 lime
  • 1/4 c brown sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper


Prepare the grill or smoker to cook indirect at 325ºF.

In a medium bowl combine the turkey and dressing (stuffing). Mix well. Divide the mixture into four equal portions and form each into a tightly packed ball.

To create a bacon bomb, lay four slices of bacon on a cutting board or clean kitchen surface 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 the turkey bacon bombs on a sprayed perforated pan. Place in the grill and cook until the bacon is prepared to your liking and the internal temperature of the stuffing and turkey mixture is at least 165ºF, about an hour.

Let rest for 5 minutes before serving. These delicious turkey leftovers are best served with Dr. BBQ’s Homemade Cranberry BBQ Sauce.

Homemade Cranberry BBQ Sauce

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 pepper. Mix well and return to a low simmer.

Cook for about 5 minutes, stirring occasionally. Remove from the heat.

This can be made a few hours ahead and held at room temp, or a day ahead and kept in the refrigerator overnight.