This past week we had the opportunity to join a Shop Class at Traeger’s headquarters in Salt Lake City. We were taught by Diva Q, a wonderful woman and celebrity chef with tons of BBQ background. She has a great sense of humor and knowledge of cooking using a wide variety of methods.
We learned several different recipes for cooking Thanksgiving dinner. The first one is a traditional turkey recipe that utilizes Traeger’s Turkey Blend of pellets and brine kit. You can use the Turkey Blend pellets
and brine with just about any cooking style. We also did a Roasted Sptachcock Turkey. A wonderful way to cook a turkey a bit faster and get that wood flavor over a great surface area of the bird.
For our first side dish is the wonderful Baked Winter Squash Au Gratin. This was my favorite dish. A definite for our table this Thanksgiving. This is a
decadent dish when cooked as the recipe calls out. You can substitute half of the Gruyere cheese with Provolone or Mozzarella to make it a bit milder. Also, easy to substitute any root veggies for the squashes outlined.
We also made a Sage and Sausage Stuffing. A great base recipe that you can add nuts, berries, citrus and more to make it your own. Our final side dish was the Roasted Cranberry Sauce. Again, a great base recipe that you can add to with your favorite ingredients.
We wish you a wonderful Thanksgiving filled with family, friends and food.