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.
- Preparation time: 30 minutes
- Cook time: 3 hours
- Smoker temperature: 240°F
- Meat finish temperature: N/A
- Recommended wood: Cherry
- 16-24 Jalapeno peppers*
- 8 oz cream cheese
- Leftover smoked turkey, pieces, chunks, etc.
- Cheddar cheese, shredded
- Cranberry relish
- Jeff's Original rub (Purchase formula here | Purchase bottled rub)
- Bacon, cut in half or center cut
*(don't worry.. I'll also show you how to make these more mild if you don't like the hot flavor)
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.Wash the jalapeños..
Cut off the stem end
Use a thin blade knife or even an oyster shucker to scrape the inside of the peppers and remove the seeds and veins.
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.
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.
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
- 8oz of cream cheese
- 1/2 cup of shredded cheddar
- 2 TBS cranberry relish
- ¼ cup of Jeff's original rub (Purchase formula here | Purchase bottled rub)
- ¾ to 1 cup turkey pieces
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.
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.
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.
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.
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.
Once all of the peppers are stuffed and wrapped, place them on a Bradley rack or on a cookie sheet for easy transport to and from the smoker.
Add a little more of my original rub (Purchase formula here | Purchase bottled rub) to these just before placing them on the smoker.
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 for at least 1.5 to 2 hours. It is also ok to continue the smoke throughout the entire process.
I used cherry wood but almost any good smoking wood will work.
If you are not using a Bradley rack or a Weber grill pan (highly recommend both of these), 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 the peppers are nice and soft and the bacon is done to your liking.
Serve the turkey and cranberry stuffed abt's right away while the cheese is still oozing and hot.
Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.
Please understand that 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.
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I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
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.
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.
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.
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Printable Recipe
Smoked Turkey and Cranberry Stuffed ABT's
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
- Wash the jalapeños..
- Cut off the stem end
- 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)
- 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)
- After cleaning them, place them in a bowl and pour citrus soda over them to cover.
- 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: 8 oz of cream cheese, 1/2 cup of shredded cheddar, 2TBS cranberry relish, ¼ cup of Jeff's original rub, ¾ to 1 cup turkey pieces.
- 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
- 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
- Lay a piece of bacon on the cutting board
- Place one of the stuffed peppers onto one end of the pepper about 1 inch from the end.
- 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.
- 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.
- 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.
- 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.
Step 7: Serve Them
- Serve the turkey and cranberry stuffed abt's right away while the cheese is still oozing and hot.
Can you submit pork for the turkey?
Yes.. absolutely!
Can you put some of that Jeff’s dry rub on the bacon as well?
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.
What does ABT stand for??
Atomic Buffalo Turd 😉
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!