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.
We love creating an all-natural, one of a kind product that is sure to please the palette of every customer. Enjoy the flavors of a naturally smoked tomato blend, with or without spice, in every Smokin’ Ts bottle.
