Thanksgiving is a time for family, friends, and, of course, fantastic food. While traditional roasting methods have their charm, using a pellet grill opens up a world of flavors and cooking techniques that can elevate your holiday feast.
From smoky turkeys and mouthwatering sides to decadent desserts, a pellet grill can transform your Thanksgiving spread into an unforgettable culinary experience.
Whether you’re a seasoned pitmaster or a beginner looking to impress your guests, this collection of over 50 Thanksgiving pellet grill recipes will inspire you to take your holiday cooking outdoors.
Join us as we explore a variety of dishes that combine traditional flavors with the unique essence of pellet grilling, ensuring that your Thanksgiving celebration is as flavorful as it is memorable.
50+ Delicious Thanksgiving Pellet Grill Recipes for Your Guests
This Thanksgiving, let your pellet grill take center stage and impress your guests with a range of delicious, smoky dishes that go beyond the typical turkey and stuffing.
From appetizers to desserts, the versatility of a pellet grill allows you to experiment with flavors and techniques that will delight everyone’s palate.
With over 50 creative recipes at your fingertips, you can craft a unique and satisfying holiday meal that pays homage to tradition while embracing new possibilities.
So fire up your grill, gather your loved ones, and celebrate Thanksgiving with a feast that showcases the incredible flavors of the season.
Grilled Herb Butter Turkey
This grilled herb butter turkey is a showstopper for any Thanksgiving table. The combination of butter and fresh herbs infuses the turkey with rich flavors, while the pellet grill creates a perfectly crispy skin and tender meat. This recipe is easy to follow and will impress your guests with its aromatic smell and mouthwatering taste.
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon garlic, minced
- Salt and pepper, to taste
- 2 cups chicken broth
- Optional: fresh herbs for garnish
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 225°F (107°C).
- Prepare the Herb Butter: In a mixing bowl, combine the softened butter, rosemary, thyme, sage, garlic, salt, and pepper. Mix until well blended.
- Prepare the Turkey: Pat the turkey dry with paper towels. Carefully loosen the skin over the breast and thighs by gently sliding your fingers underneath it. Be careful not to tear the skin.
- Apply the Herb Butter: Spread half of the herb butter mixture directly onto the turkey breast and thighs under the skin. Rub the remaining butter over the outside of the turkey. Season generously with salt and pepper.
- Add the Broth: Place the turkey on the grill grates and pour the chicken broth into the drip pan below.
- Grill the Turkey: Close the lid and grill the turkey at 225°F for about 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Optionally, increase the temperature to 350°F (177°C) in the last 30 minutes for a crispier skin.
- Rest and Serve: Once cooked, remove the turkey from the grill and let it rest for 20-30 minutes before carving. Garnish with fresh herbs if desired.
Grilling your Thanksgiving turkey with herb butter not only enhances the flavors but also makes for a moist and succulent centerpiece. The low-and-slow cooking method of a pellet grill ensures that the meat remains juicy, while the crispy skin is a delightful contrast. Pair this turkey with traditional sides for a memorable holiday meal that your family will talk about for years to come.
Smoked Maple Glazed Carrots
These smoked maple-glazed carrots are a delightful side dish that complements the savory flavors of Thanksgiving. The natural sweetness of the carrots paired with a rich maple glaze and a hint of smokiness from the pellet grill creates a dish that’s both simple and elegant. Perfect for impressing your guests without spending hours in the kitchen!
Ingredients:
- 2 pounds baby carrots
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 375°F (190°C).
- Prepare the Carrots: In a large bowl, combine the maple syrup, olive oil, Dijon mustard, garlic powder, salt, and pepper. Add the baby carrots and toss to coat evenly.
- Smoke the Carrots: Place the carrots on the grill grate or in a grilling basket. Close the lid and smoke the carrots for about 25-30 minutes, tossing halfway through, until they are tender and slightly caramelized.
- Serve: Remove from the grill and transfer to a serving dish. Drizzle with any remaining glaze and garnish with fresh parsley.
Smoked maple-glazed carrots bring a touch of sweetness and a beautiful color to your Thanksgiving spread. The caramelization achieved on the grill enhances their natural flavors while the maple syrup adds a rich sweetness that complements the savory dishes on your table. This dish is not only quick to prepare but also an excellent way to incorporate vegetables into your holiday feast while keeping it delicious and festive.
Applewood Smoked Stuffing
This applewood smoked stuffing recipe offers a delicious twist on a classic Thanksgiving side. The smoky flavor enhances the traditional ingredients, creating a stuffing that is aromatic and full of depth. Perfect for stuffing your turkey or serving as a side dish, this recipe is sure to become a family favorite.
Ingredients:
- 1 loaf of rustic bread, cubed (about 8 cups)
- 1/2 cup unsalted butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 cups mushrooms, sliced
- 3 cups chicken broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
- 1 cup applewood chips (for smoking)
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 350°F (177°C) and add applewood chips to the smoker box or directly onto the grill.
- Prepare the Bread: Spread the cubed bread on a baking sheet and toast it on the grill for about 10-15 minutes until lightly browned. Remove and set aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat on the grill. Add the diced onion and celery, cooking until softened, about 5 minutes. Stir in the mushrooms and cook until they release their moisture, about 5-7 minutes.
- Combine the Stuffing: In a large bowl, combine the toasted bread cubes, sautéed vegetables, chicken broth, sage, thyme, salt, and pepper. Mix until the bread is evenly moistened.
- Smoke the Stuffing: Transfer the stuffing mixture to a large cast-iron skillet or baking dish. Place it on the grill and smoke for about 30-40 minutes, or until heated through and slightly crispy on top.
- Serve: Once done, remove the stuffing from the grill and let it cool for a few minutes before serving.
This applewood smoked stuffing elevates the traditional recipe with a delightful smoky flavor that pairs beautifully with turkey and other holiday dishes. The combination of toasted bread and sautéed vegetables creates a satisfying texture and depth of flavor that will impress your guests. Serve it alongside your Thanksgiving turkey for a truly unforgettable meal that honors the spirit of the season.
Smoked Garlic Mashed Potatoes
These smoked garlic mashed potatoes are a creamy, buttery side dish with a rich, smoky flavor that enhances the classic comfort of mashed potatoes. By using the pellet grill, you can infuse the potatoes with a subtle smokiness that pairs perfectly with the traditional Thanksgiving turkey or ham. This recipe is simple yet provides a gourmet touch to your holiday feast.
Ingredients:
- 4 pounds russet potatoes, peeled and cubed
- 1 head of garlic
- 1/2 cup unsalted butter
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh chives, chopped (for garnish)
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 350°F (177°C).
- Prepare the Garlic: Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
- Cook the Potatoes: Place the cubed potatoes in a large pot, cover with water, and season with salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
- Smoke the Garlic: Place the wrapped garlic on the grill and smoke for about 30-40 minutes, until the cloves are soft and caramelized.
- Mash the Potatoes: In a large bowl, combine the cooked potatoes, butter, and heavy cream. Squeeze the roasted garlic cloves into the mixture and mash until smooth. Season with salt and pepper to taste.
- Serve: Transfer the mashed potatoes to a serving dish and garnish with fresh chives.
These smoked garlic mashed potatoes are an indulgent and flavorful addition to your Thanksgiving menu. The roasted garlic provides a sweetness that balances the richness of the cream and butter, while the smokiness adds a unique twist that will leave your guests raving. This dish is a comforting classic that will elevate any holiday meal and become a beloved staple in your family’s Thanksgiving traditions.
Pellet Grilled Brussels Sprouts with Balsamic Glaze
Pellet grilled Brussels sprouts with balsamic glaze are a delicious and vibrant side dish that perfectly balances sweet and savory flavors. The smoke from the grill caramelizes the sprouts, enhancing their natural sweetness while the balsamic glaze adds a tangy finish. This recipe is not only simple to prepare but also offers a healthy and elegant addition to your Thanksgiving table.
Ingredients:
- 2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- Optional: crumbled feta cheese or bacon bits for topping
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 400°F (204°C).
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Grill the Sprouts: Place the Brussels sprouts directly on the grill grates or in a grill basket. Grill for about 20-25 minutes, shaking the basket occasionally, until the sprouts are tender and nicely charred.
- Make the Balsamic Glaze: While the sprouts are grilling, combine the balsamic vinegar and honey in a small saucepan. Bring to a boil and then reduce to a simmer, cooking until it thickens and reduces by half, about 10 minutes.
- Serve: Drizzle the balsamic glaze over the grilled Brussels sprouts and toss to coat. If desired, top with crumbled feta cheese or bacon bits before serving.
These pellet grilled Brussels sprouts with balsamic glaze are a fresh and flavorful side that will brighten up your Thanksgiving spread. The caramelization achieved on the grill enhances the natural flavors of the Brussels sprouts while the balsamic glaze adds a delightful tang. This dish is not only visually appealing but also offers a healthy option that complements the richness of traditional holiday dishes, ensuring there’s something for everyone to enjoy.
Smoked Pumpkin Pie
This smoked pumpkin pie takes the classic Thanksgiving dessert to a whole new level with a rich, smoky flavor that beautifully complements the sweet and spiced filling. Using a pellet grill allows you to achieve a unique depth of flavor in the crust and filling, making this pie a standout on your dessert table. It’s a delightful way to end your Thanksgiving feast.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 350°F (177°C).
- Prepare the Pie Crust: Fit the pie crust into a 9-inch pie pan and crimp the edges as desired. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Filling: In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, salt, and eggs. Whisk until smooth and well combined.
- Assemble the Pie: Pour the pumpkin filling into the chilled pie crust, smoothing the top with a spatula.
- Smoke the Pie: Place the pie on the grill grates and smoke for about 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pie to cool for at least an hour before slicing. Serve with whipped cream if desired.
This smoked pumpkin pie is a fantastic twist on a beloved holiday classic, adding an unexpected depth of flavor that will surprise and delight your guests. The smoky notes perfectly enhance the spices and sweetness of the pumpkin filling, making each bite a rich and satisfying experience. Whether enjoyed on its own or topped with whipped cream, this dessert is sure to become a cherished addition to your Thanksgiving traditions, leaving everyone asking for seconds.
Grilled Corn on the Cob with Chili Lime Butter
Grilled corn on the cob with chili lime butter is a vibrant and flavorful side dish that brings a taste of summer to your Thanksgiving feast. The smoky char from the grill pairs beautifully with the zesty chili lime butter, creating a refreshing and satisfying accompaniment to your holiday meal. This recipe is quick and easy to prepare, making it a perfect addition to your Thanksgiving spread.
Ingredients:
- 6 ears of corn, husked
- 1/2 cup unsalted butter, softened
- 1 tablespoon chili powder
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- Salt, to taste
- Optional: crumbled cotija cheese and fresh cilantro for garnish
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 400°F (204°C).
- Prepare the Chili Lime Butter: In a bowl, mix the softened butter, chili powder, lime zest, lime juice, and salt until well combined. Set aside.
- Grill the Corn: Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and has nice grill marks.
- Add the Butter: Remove the corn from the grill and brush generously with the chili lime butter while it’s still hot.
- Serve: If desired, sprinkle with crumbled cotija cheese and chopped fresh cilantro before serving.
Grilled corn on the cob with chili lime butter is a delightful and festive addition to your Thanksgiving menu that balances out richer dishes with its bright flavors. The combination of smoky corn and zesty butter creates a mouthwatering experience that will have everyone coming back for more. This dish not only adds color and texture to your table but also provides a refreshing contrast to traditional holiday fare, ensuring your guests leave satisfied.
Maple Mustard Glazed Ham
This maple mustard glazed ham is a standout centerpiece for any Thanksgiving meal. The combination of sweet maple syrup and tangy mustard creates a delectable glaze that caramelizes beautifully on the ham, resulting in a flavorful and visually impressive dish. Cooking the ham on a pellet grill adds an extra layer of smoky goodness, making this a dish that will impress your family and friends.
Ingredients:
- 1 fully cooked bone-in ham (6-8 pounds)
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 300°F (149°C).
- Prepare the Glaze: In a saucepan, combine the maple syrup, Dijon mustard, brown sugar, cinnamon, ginger, and black pepper. Heat over medium heat until the sugar dissolves and the mixture is well combined.
- Score the Ham: Score the surface of the ham in a diamond pattern, about 1/4 inch deep, to help the glaze penetrate.
- Glaze the Ham: Place the ham on the grill grates and brush generously with the maple mustard glaze. Reserve some glaze for basting later.
- Cook the Ham: Grill the ham for about 1.5 to 2 hours, basting with the reserved glaze every 30 minutes, until the internal temperature reaches 140°F (60°C).
- Serve: Once cooked, remove the ham from the grill and let it rest for 20 minutes before slicing and serving.
The maple mustard glazed ham is a deliciously festive dish that elevates your Thanksgiving celebration with its sweet and savory flavors. The combination of the caramelized glaze and the smoky aroma from the pellet grill creates a memorable centerpiece that will leave a lasting impression on your guests. This dish is not only a showstopper but also offers great leftovers for sandwiches, making it a perfect addition to your holiday feast.
Smoked Sweet Potatoes with Cinnamon Butter
Smoked sweet potatoes with cinnamon butter are a delectable and nutritious side dish that adds a touch of sweetness to your Thanksgiving table. The smoky flavor from the grill enhances the natural sweetness of the potatoes, while the cinnamon butter adds a warm, comforting touch. This easy recipe can be prepared alongside your main dishes and will delight both kids and adults alike.
Ingredients:
- 4 medium sweet potatoes
- 1/2 cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- Salt, to taste
- Optional: chopped pecans for garnish
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 375°F (190°C).
- Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly. Prick each potato several times with a fork to allow steam to escape while cooking.
- Smoke the Potatoes: Place the sweet potatoes directly on the grill grates. Smoke for about 45-60 minutes, or until they are fork-tender.
- Make the Cinnamon Butter: While the sweet potatoes are cooking, combine the softened butter, ground cinnamon, maple syrup, and salt in a small bowl. Mix until well combined.
- Serve: Once the sweet potatoes are cooked, remove them from the grill and let them cool slightly. Cut them open and top with the cinnamon butter. If desired, sprinkle with chopped pecans for added crunch.
Smoked sweet potatoes with cinnamon butter offer a delightful combination of flavors and textures that will enhance your Thanksgiving spread. The natural sweetness of the potatoes, paired with the rich, spiced butter, creates a comforting side that complements both savory and sweet dishes. This recipe is easy to prepare and makes for a stunning presentation on your holiday table, ensuring it becomes a new family favorite at your Thanksgiving gatherings.
Grilled Herb Butter Turkey Breast
A grilled herb butter turkey breast is a juicy and flavorful alternative to a traditional roasted turkey. By utilizing a pellet grill, you can achieve a perfectly cooked turkey breast with a smoky aroma and crispy skin. The herb butter infuses the meat with rich flavors, making this dish a standout centerpiece for your Thanksgiving table. It’s a delicious option that’s easier to manage than a whole turkey, perfect for smaller gatherings.
Ingredients:
- 1 (4-5 pound) boneless turkey breast
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Optional: 1 tablespoon lemon juice for brightness
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 350°F (177°C).
- Prepare the Herb Butter: In a bowl, mix the softened butter, chopped herbs, minced garlic, salt, pepper, and lemon juice until well combined.
- Butter the Turkey: Gently loosen the skin of the turkey breast and spread half of the herb butter underneath the skin. Rub the remaining butter over the outside of the turkey breast.
- Grill the Turkey: Place the turkey breast on the grill grates. Cook for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the turkey breast from the grill and let it rest for 15 minutes before slicing. Serve warm.
This grilled herb butter turkey breast is a fantastic way to enjoy Thanksgiving flavors without the hassle of roasting a whole turkey. The herb-infused butter keeps the meat moist and flavorful, while the smoky grill adds depth to the dish. This recipe is not only simpler to prepare but also provides a beautiful presentation, making it an excellent choice for any holiday gathering. Serve it with your favorite sides, and you’ll have a meal that feels both elegant and comforting.
Spicy Smoked Green Beans
Spicy smoked green beans are a vibrant and zesty side dish that adds a burst of flavor to your Thanksgiving spread. The smokiness from the pellet grill complements the crisp-tender green beans, while the spicy seasoning elevates this dish to a new level. This recipe is quick to prepare and offers a delightful crunch, making it a perfect accompaniment to your holiday feast.
Ingredients:
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Optional: 1 tablespoon lemon juice for brightness
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 400°F (204°C).
- Prepare the Green Beans: In a large bowl, toss the green beans with olive oil, garlic powder, onion powder, red pepper flakes, salt, and pepper until evenly coated.
- Grill the Green Beans: Spread the seasoned green beans in a single layer on the grill grates or in a grill basket. Grill for about 15-20 minutes, tossing halfway through, until the beans are tender and slightly charred.
- Serve: Once grilled, remove the green beans from the grill. Drizzle with lemon juice if desired, and serve warm.
Spicy smoked green beans are a fantastic addition to your Thanksgiving menu, offering a delightful crunch and a kick of flavor that complements richer dishes. The smoky notes enhance the freshness of the green beans, while the spices bring an exciting twist. This dish is easy to prepare and can be made alongside your main courses, making it a convenient and crowd-pleasing side that everyone will enjoy.
Applewood Smoked Mac and Cheese
Applewood smoked mac and cheese is a creamy, cheesy delight that elevates the classic comfort food to new heights. The applewood smoke adds a subtle sweetness that pairs beautifully with the rich cheese sauce, making this dish a crowd favorite at Thanksgiving. It’s a comforting side that both kids and adults will love, and it’s perfect for those looking for a twist on traditional holiday fare.
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon applewood smoking chips (for grilling)
Instructions:
- Cook the Macaroni: In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk and cook until thickened, about 5 minutes. Remove from heat and stir in the cheddar and mozzarella cheeses until melted. Season with garlic powder, onion powder, salt, and pepper.
- Combine and Smoke: Preheat your pellet grill to 350°F (177°C) with applewood smoking chips. In a large bowl, combine the cooked macaroni and cheese sauce, mixing well. Transfer to a greased baking dish and top with breadcrumbs if desired.
- Grill the Mac and Cheese: Place the baking dish on the grill and smoke for about 30-40 minutes, until heated through and the top is golden brown.
- Serve: Remove from the grill and let cool slightly before serving.
Applewood smoked mac and cheese is a rich, creamy dish that brings comfort and indulgence to your Thanksgiving table. The smoky flavor enhances the cheesiness, creating a unique and delicious side that will have everyone reaching for seconds. This recipe is easy to make and can be prepared alongside other dishes, making it an ideal choice for your holiday feast. With its comforting texture and smoky flavor, this mac and cheese will quickly become a family favorite during the holidays.
Grilled Brussels Sprouts with Balsamic Glaze
Grilled Brussels sprouts with balsamic glaze offer a deliciously smoky and sweet side dish that elevates the humble vegetable to new heights. The pellet grill gives the Brussels sprouts a lovely char while the balsamic glaze adds a tangy sweetness that complements their natural earthiness. This dish is easy to prepare and will impress your guests with its vibrant flavors and beautiful presentation.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- Optional: grated Parmesan cheese for garnish
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 400°F (204°C).
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Grill the Brussels Sprouts: Place the Brussels sprouts cut side down on the grill grates. Grill for about 10-12 minutes, turning halfway through, until they are tender and charred.
- Make the Balsamic Glaze: While the Brussels sprouts are grilling, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half and thickened, about 5-7 minutes.
- Serve: Once the Brussels sprouts are done, drizzle with the balsamic glaze and sprinkle with grated Parmesan cheese, if desired.
Grilled Brussels sprouts with balsamic glaze are a deliciously sophisticated side dish that adds depth and flavor to your Thanksgiving spread. The combination of smoky char and sweet-tangy glaze creates a dish that balances out richer main courses beautifully. This recipe is not only simple to prepare but also adds a pop of color to your table, ensuring your guests enjoy a vibrant and flavorful holiday meal.
Smoked Pumpkin Soup
Smoked pumpkin soup is a warm, comforting dish that brings the flavors of fall right to your Thanksgiving table. The smoky undertones enhance the natural sweetness of the pumpkin, creating a rich and velvety soup that is perfect for starting your holiday meal. This recipe is not only delicious but also visually appealing, garnished with cream or herbs for a festive touch.
Ingredients:
- 2 cups pumpkin puree (canned or fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 teaspoons smoked paprika
- Salt and pepper, to taste
- Olive oil for sautéing
- Optional: pumpkin seeds and fresh herbs for garnish
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 350°F (177°C).
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
- Combine Ingredients: Stir in the pumpkin puree and vegetable broth. Bring to a simmer and cook for about 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Blend the Soup: Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Stir in the heavy cream and return to low heat to warm through.
- Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh herbs if desired.
Smoked pumpkin soup is a fantastic way to embrace the flavors of the season and warm your guests’ hearts this Thanksgiving. The creamy texture combined with the smoky notes creates a delightful starter that perfectly sets the tone for the holiday meal. This recipe is versatile and can be easily adapted to suit your taste, making it a crowd-pleaser that everyone will appreciate. Enjoy this comforting soup with crusty bread for a cozy addition to your Thanksgiving feast.
Maple Bacon Wrapped Sweet Potatoes
Maple bacon-wrapped sweet potatoes are a deliciously indulgent side dish that combines the sweetness of sweet potatoes with the savory crunch of bacon. This unique combination is sure to be a hit at your Thanksgiving table, offering a sweet and smoky flavor profile that complements other traditional dishes. Easy to prepare and visually appealing, these bite-sized treats will keep your guests coming back for more.
Ingredients:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 8 slices of bacon, cut in half
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- Toothpicks for securing the bacon
Instructions:
- Preheat the Pellet Grill: Preheat your pellet grill to 375°F (190°C).
- Prepare the Sweet Potatoes: In a large bowl, toss the sweet potato cubes with maple syrup, cinnamon, salt, and pepper until well coated.
- Wrap the Sweet Potatoes: Take a half slice of bacon and wrap it around each sweet potato cube, securing it with a toothpick.
- Grill the Sweet Potatoes: Place the bacon-wrapped sweet potatoes on the grill grates. Cook for about 25-30 minutes, turning occasionally until the bacon is crispy and the sweet potatoes are tender.
- Serve: Remove from the grill and let cool slightly before serving. Drizzle with extra maple syrup if desired.
Maple bacon-wrapped sweet potatoes are a delightful fusion of sweet and savory flavors that make them a standout dish for your Thanksgiving feast. The crispy bacon and tender sweet potatoes, enhanced by the rich maple syrup, create a combination that is both satisfying and memorable. These bite-sized treats are perfect for mingling, allowing your guests to enjoy them as appetizers or as a side dish alongside the main meal. This recipe is sure to become a holiday favorite, bringing joy and flavor to your Thanksgiving celebrations.
Note: More recipes are coming soon!
