Looking to level up your Thanksgiving sides? This easy recipe takes classic boxed stuffing and kicks it up a notch. Packed with savory turkey jerky flavor, a touch of heat, and that perfect cornbread crunch, it’s a quick and bold twist your holiday table won’t forget.
Ingredients:
- 1 bag Hot & Bothered Turkey Jerky, finely chopped
- 1 batch prepared cornbread mix (8.5oz), finely crumbled
- 1 package herb stuffing mix (12oz)
- 1 stick (½ cup) unsalted butter
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 jalapeño, seeded and finely chopped
- 2 garlic cloves, minced
- 2 cups chicken or turkey broth
- 2 eggs, lightly beaten
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp smoked paprika
- 1 tsp white pepper
- 1 tsp cayenne pepper
- Salt & pepper to taste
Directions:
Preheat oven to 350°F and grease a 9x13” baking dish. In a large skillet, melt 2 tbsp of butter over medium heat. Add bell pepper, onion, celery, jalapeño, and garlic. Cook until tender, about 5–7 minutes. Stir in chopped Hot & Bothered Turkey Jerky, sage, thyme, smoked paprika, white pepper, cayenne pepper, salt and black pepper. Cook for 2–3 minutes to blend flavors.
In a large bowl, toss cornbread and stuffing mix with the skillet mixture. Gradually pour in broth until bread is moistened (not soggy). Stir in remaining butter and beaten eggs. Transfer to prepared dish, and bake for about 45 minutes to an hour (uncovered) until the top is golden.
Cool slightly, then serve warm with your main course (or straight from the dish — no judgment).