This year for Thanksgiving we used Traeger’s Turkey blend with brine and seasoning kit. The bird turned out wonderful. There is better than turkey on the Traeger. We also made Baked Winter Squash Au Gratin. We modified the recipe and used 1/3 Gruyere and 2/3 fresh mozzarella for the cheese. Both recipes we learned in our Traeger Shop Class with Diva Q.
So, the leftover part. Of course we had turkey on rolls with stuffing and cranberries. I also took the turkey bones and roasted them down for several hours. I then mixed the broth with the leftover Baked Winter Squash and then pureed it and made a wonderfully rich Squash Soup.