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Thanksgiving Stuffing

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Thanksgiving Stuffing
Thanksgiving Stuffing

Smokin’ Ts Thanksgiving Stuffing

9d5921b583832ce39641dff3e64c6159?s=30&d=mm&r=gClaire Laurel
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Course Appetizer, Main Course
Cuisine Holiday, Seasonal


  • 4 tablespoons unsalted better
  • 2 poblano chile peppers seeded and chopped
  • 1 red bell pepper chopped
  • 4 scallions sliced
  • 1 tablespoon fresh thyme chopped
  • 6 large eggs
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/2 cups half and half
  • 1 15oz can creamed corn
  • 6 cups 3/4-inch stale cornbread cubes
  • 6 cups 3/4-inch brioche cubes
  • 2 1/2 cups shredded Colby jack cheese
  • 1 cup Smokin' Ts With a Kick
  • kosher salt and ground pepper


  • Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally until tender and browned in spots (about 5 minutes). Add the scallion whites, thyme, 1 teaspoon salt, and few grinds of pepper. Cook, stirring until the scallions are tender (1-2 minutes).
  • Make the custard; whisk the eggs, chicken broth, half and half, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups of cheese, the scallion greens, Smokin' Ts, and poblano mixture; toss gently until combined. Let sit until the bread is soaked at least 30 minutes.
  • Preheat the oven to 350 degrees and butter a 3-quart baking dish. Transfer the stuffing to the prepared dish and sprinkle the remaining 1/2 cup cheese. Dot with 2 tablespoons of butter.
  • Bake the stuffing until the custard is set and the top is browned (about 1 hour). Let cool at least 20 minutes before serving. EAT!
  • Want to add to your own traditional stuffing recipe? Experiment with adding Smokin' Ts original to it (1/2 cup to a full cup depending). Best with a cornbread style stuffing with sausage.
Keyword holiday, seasonal, stuffing, Thanksgiving
Tried this recipe?Let us know how it was!

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