You may know what ABT's are.. jalapeños stuffed with cream cheese, wrapped in bacon and smoked for about 3 hours. They are so amazingly delicious and one of my favorite appetizers.

Take this same concept and add some leftover smoked turkey and some cranberry relish and you have smoked turkey and cranberry stuffed ABT's. This is a great way to use up some of that leftover turkey.

(don't worry.. I'll also show you how to make these more mild if you don't like the hot flavor)

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Helpful Information
  • Preparation time: 30 minutes
  • Cook time: 3 hours
  • Smoker temperature: 240°F
  • Meat finish temperature: N/A
  • Recommended wood: Cherry
What You'll Need
  • 16-24 Jalapeno peppers
  • 8 oz cream cheese
  • Leftover smoked turkey, pieces, chunks, etc.
  • Cheddar cheese, shredded
  • Cranberry relish
  • Jeff's Original rub (purchase recipes here)
  • Bacon, cut in half or center cut

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rub

For more than 10 years, folks have been using my rub recipe to make Thanksgiving even more special.

From seasoning the turkey to adding a ton of flavor to the stuffing in these ABT's, my rub recipe is a must have!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

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Step 1: Clean and Deseed the Peppers

Wash the jalapeños..

IMG_8504-250x167

Cut off the stem end

IMG_8505-250x167

Use a thin blade knife or even an oyster shucker to scrape the inside of the peppers and remove the seeds and veins.

IMG_8506-250x167

Step 2: Soak the Peppers (optional)

If you do not like any “hotness” in your jalapeños, consider soaking them in a citrus flavored soda for several hours to remove some of the capsaicin (the chemical in peppers that makes them taste hot)

After cleaning them, place them in a bowl and pour citrus soda over them to cover.

IMG_8508-250x167 IMG_8510-250x167

Soak them in this for 3-4 hours or even longer depending on how mild you want them to be.

I recommend tasting of a small bit of the stem end that you cut off to see how hot they are before deciding whether they need to be soaked or not. Some jalapeños are extremely mild while others can be a little less tame.

When the peppers are finished soaking, remove them from the soda. Save the soda if you wish to flavor brines, soups, whatever needs a little jalapeño flavor.

Step 3: Make the Stuffing

Hopefully you left the cream cheese on the countertop for an hour or so to soften. This will make it easier to work with.

Turkey Cranberry Cream Cheese Stuffing

Place all of the ingredients into a mixing bowl and use a spoon to fold all of the ingredients together so that it is well combined.

IMG_8516-250x167

Step 4: Fill with Stuffing

Use a spoon or your fingers to press the stuffing into the open end of the jalapeño peppers making sure they are completely filled and running over the edge.

IMG_8521-250x167

Step 5: Wrap in Bacon

Lay a piece of bacon on the cutting board

Place one of the stuffed peppers onto one end of the bacon about 1 inch from the end.

IMG_8522-250x167

Wrap the short end of the bacon over the top of the pepper.

Wrap the long end of the bacon over the top of the pepper and all the way around again to seal the pepper and to use up the piece of bacon.

IMG_8526-250x167

Note: it is ok to cut the peppers in half so that you have boats. This makes it easier to stuff and wrap but allows the cheese to leak out a little more and gives you less jalapeño flavor.. your choice.

Step 6: Smoke Until Done

Once all of the peppers are stuffed and wrapped, place them on a Bradley rack or on a cookie sheet for easy transport out to the smoker.

IMG_8536-250x167

Set up your smoker for cooking at about 225-240°F for approximately 3 hours.

Use the water pan if you have one in your smoker and be sure to have enough dry wood chips, chunks or pellets for at least 1.5 to 2 hours. It is also ok to continue the smoke throughout the entire process.

I used cherry but almost any smoking wood will work.

If you are not using a Bradley rack, place the peppers on the grate making sure they are not able to fall through.

Cook smoke the peppers for about 3 hours or until they peppers are nice and soft and the bacon is done cooking.

IMG_8556-250x167

Step 7: Serve Them

Serve the turkey and cranberry stuffed abt's right away while the cheese is still oozing and hot.

IMG_8558-250x167

Be sure to check out a few of my featured Thanksgiving (or anytime) turkey recipes. Here are a few links to get you started:

Important: Be sure to see my Thanksgiving Cooking FAQ if you have further questions about preparing and/or cooking the turkey.

Get the Digital Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


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Printable Recipe

5.0 from 1 reviews
Smoked Turkey and Cranberry Stuffed ABT's
 
Prep time
Cook time
Total time
 
You may know what ABT's are.. jalapeños stuffed with cream cheese, wrapped in bacon and smoked for about 3 hour. They are so amazingly delicious and one of my favorite appetizers. Take this same concept and add some leftover smoked turkey and some cranberry relish and you have smoked turkey and cranberry stuffed ABT's.
Author:
Recipe type: Appetizer
Cuisine: Hot Smoking
Serves: 20-24
Ingredients
  • 16-24 Jalapeno peppers
  • 8 oz cream cheese
  • Leftover smoked turkey, pieces, chunks, etc.
  • Cheddar cheese, shredded
  • Cranberry relish
  • Jeff's Original rub (purchase recipes here)
  • Bacon, cut in half or center cut
Instructions
Step 1: Clean and Deseed the Peppers
  1. Wash the jalapeños..
  2. Cut off the stem end
  3. Use a thin blade knife or even an oyster shucker to scrape the inside of the peppers and remove the seeds and veins.
Step 2: Soak the Peppers (optional)
  1. If you do not like any "hotness" in your jalapeños, consider soaking them in a citrus flavored soda for several hours to remove some of the capsaicin (the chemical in peppers that make them taste hot)
  2. After cleaning them, place them in a bowl and pour citrus soda over them to cover.
  3. Soak them in this for 3-4 hours or even longer depending on how mild you want them to be.
  4. I recommend tasting of a small bit of the stem end that you cut off to see how hot they are before deciding whether they need to be soaked or not. Some jalapeños are extremely mild while others can be a little less tame.
  5. When the peppers are finished soaking, remove them from the soda. Save the soda if you wish to flavor brines, soups, whatever needs a little jalapeño flavor.
Step 3: Make the Stuffing
  1. Hopefully you left the cream cheese on the countertop for an hour or so to soften. This will make it easier to work with.
  2. Turkey Cranberry Cream Cheese Stuffing: 8 oz of cream cheese, ½ cup of shredded cheddar, 2TBS cranberry relish, ¼ cup of Jeff's original rub, ¾ to 1 cup turkey pieces.
  3. Place all of the ingredients into a mixing bowl and use a spoon to fold all of the ingredients together so that it is well combined.
Step 4: Fill with Stuffing
  1. Use a spoon or your fingers to press the stuffing into the open end of the jalapeño peppers making sure they are completely filled and running over the edge.
Step 5: Wrap in Bacon
  1. Lay a piece of bacon on the cutting board
  2. Place one of the stuffed peppers onto one end of the pepper about 1 inch from the end.
  3. Wrap the short end of the bacon over the top of the pepper.
  4. Wrap the long end of the bacon over the top of the pepper and all the way around again to seal the pepper and to use up the piece of bacon.
  5. Note: it is ok to cut the peppers in half so that you have boats. This makes it easier to stuff and wrap but allows the cheese to leak out a little more and gives you less jalapeño flavor.. your choice.
Step 6: Smoke Until Done
  1. Once all of the peppers are stuffed and wrapped, place them on a Bradley rack or on a cookie sheet for easy transport out to the smoker.
  2. Set up your smoker for cooking at about 225-240 °F for approximately 3 hours.
  3. Use the water pan if you have one in your smoker and be sure to have enough dry wood chips, chunks or pellets for at least 1.5 to 2 hours. It is also ok to continue the smoke throughout the entire process.
  4. If you are not using a Bradley rack, place the peppers on the grate making sure they are not able to fall through.
  5. Cook smoke the peppers for about 3 hours or until they peppers are nice and soft and the bacon is done cooking.
Step 7: Serve Them
  1. Serve the turkey and cranberry stuffed abt's right away while the cheese is still oozing and hot.
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

7 Comments on this article. Feel free to join this conversation.

  1. Ernie February 28, 2017 at 5:12 pm - Reply

    Can you submit pork for the turkey?

  2. Ben November 24, 2016 at 7:37 am - Reply

    Can you put some of that Jeff’s dry rub on the bacon as well?

  3. Fred Lewis January 26, 2016 at 8:15 pm - Reply

    Jeff,

    I had a dinner party of 8 last weekend – I smoked a pork crown roast per your recipe, blew them away. It was DELICIOUS, also did some mac/cheese w/bacon and asparagus.

    Great meal, thanks for all your guidance.

  4. Gordo Rad December 17, 2015 at 7:29 am - Reply

    What does ABT stand for??

  5. Bruce November 19, 2015 at 9:26 am - Reply

    I have found that sprinkling a generous portion of your original rub on the bacon gives my ABT’s some extra WOW factor. The more rub, the better they are!

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