{"id":2225,"date":"2025-11-19T10:40:10","date_gmt":"2025-11-19T15:40:10","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/?p=2225"},"modified":"2025-11-19T10:40:10","modified_gmt":"2025-11-19T15:40:10","slug":"hot-nashville-stuffing","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/hot-nashville-stuffing\/","title":{"rendered":"HOT NASHVILLE STUFFING"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

A spicy, buttery stuffing with the flavor profile of Nashville hot chicken \u2014 crunchy edges, rich butter, and that signature slow burn.<\/em><\/p>\n\n\n\n

\n\n\n\n

\ud83e\udd58<\/strong> Ingredients (Serves 8\u201310)<\/strong><\/p>\n\n\n\n

Dry Ingredients<\/strong><\/p>\n\n\n\n

    \n
  • 1 large loaf white bread or Texas toast, cut into 1″ cubes (about 10\u201312 cups)<\/li>\n\n\n\n
  • 1 \u00bd tbsp Three Little Pigs Hot Championship Rub<\/strong><\/li>\n\n\n\n
  • 1 tsp smoked paprika<\/li>\n\n\n\n
  • \u00bd tsp cayenne pepper (optional, hotter version)<\/li>\n<\/ul>\n\n\n\n

    Vegetables & Aromatics<\/strong><\/p>\n\n\n\n

      \n
    • 1 large onion, diced<\/li>\n\n\n\n
    • 3 ribs celery, diced<\/li>\n\n\n\n
    • 4 cloves garlic, minced<\/li>\n<\/ul>\n\n\n\n

      Wet Ingredients<\/strong><\/p>\n\n\n\n

        \n
      • 1 \u00bd sticks (12 tbsp) unsalted butter<\/li>\n\n\n\n
      • 2 \u00bd cups chicken broth (more if needed)<\/li>\n\n\n\n
      • 2 tbsp hot sauce (Nashville-style, or any Louisiana hot sauce)<\/li>\n\n\n\n
      • 1\u20132 tbsp brown sugar (balances the heat)<\/li>\n\n\n\n
      • Salt & pepper to taste<\/li>\n<\/ul>\n\n\n\n

        Finishing<\/strong><\/p>\n\n\n\n

          \n
        • 2 tbsp melted butter mixed with 1 tsp TLP Hot Championship Rub<\/strong> for the top<\/li>\n\n\n\n
        • Optional: Pickle chips + drizzle of hot honey for serving (straight Nashville vibes)<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          \ud83d\udd25<\/strong> Instructions<\/strong><\/p>\n\n\n\n

          1. Prep the Bread<\/strong><\/p>\n\n\n\n

            \n
          • Preheat oven to 275\u00b0F<\/strong>.<\/li>\n\n\n\n
          • Spread bread cubes on a sheet tray and bake 20\u201325 min<\/strong> until dried but not browned.<\/li>\n\n\n\n
          • Let cool.<\/li>\n<\/ul>\n\n\n\n

            2. Build the Nashville Flavor Base<\/strong><\/p>\n\n\n\n

            In a large skillet:<\/p>\n\n\n\n

              \n
            1. Melt 1 \u00bd sticks of butter<\/strong> over medium heat.<\/li>\n\n\n\n
            2. Add onion and celery; cook until softened (7\u20138 minutes).<\/li>\n\n\n\n
            3. Add garlic for the last 1 minute.<\/li>\n\n\n\n
            4. Stir in:\n
                \n
              • TLP Hot Championship Rub<\/strong><\/li>\n\n\n\n
              • Smoked paprika<\/li>\n\n\n\n
              • Cayenne (optional)<\/li>\n\n\n\n
              • Brown sugar<\/li>\n<\/ul>\n<\/li>\n\n\n\n
              • Add hot sauce<\/strong> and let bubble for 1\u20132 minutes to bloom the spices.<\/li>\n<\/ol>\n\n\n\n

                This creates your spicy \u201cNashville butter.\u201d<\/p>\n\n\n\n

                \n\n\n\n

                3. Combine the Stuffing<\/strong><\/p>\n\n\n\n

                  \n
                • Place toasted bread cubes in a large mixing bowl.<\/li>\n\n\n\n
                • Pour the Nashville butter mixture over the bread and toss.<\/li>\n\n\n\n
                • Add 2\u20132\u00bd cups chicken broth<\/strong> until the bread is moist but not soggy.<\/li>\n\n\n\n
                • Taste and adjust: more Hot Championship if you want more punch.<\/li>\n<\/ul>\n\n\n\n
                  \n\n\n\n

                  4. Bake It<\/strong><\/p>\n\n\n\n

                    \n
                  • Transfer stuffing to a greased baking dish.<\/li>\n\n\n\n
                  • Drizzle the top with 2 tbsp melted butter + 1 tsp TLP Hot Championship Rub<\/strong>.<\/li>\n\n\n\n
                  • Bake uncovered at 350\u00b0F for 35\u201345 minutes<\/strong> until crispy on top and soft underneath.<\/li>\n<\/ul>\n\n\n\n
                    \n\n\n\n

                    \u2b50<\/strong> Pitmaster Tips<\/strong><\/p>\n\n\n\n

                      \n
                    • Want extra heat?<\/strong> Add 1 tbsp hot oil from a Nashville hot chicken recipe or \u00bd tsp chipotle powder.<\/li>\n\n\n\n
                    • Want crunch?<\/strong> Top with crushed butter crackers mixed with melted butter + TLP Hot Championship.<\/li>\n\n\n\n
                    • Make ahead:<\/strong> Assemble 1 day before, bake day-of.<\/li>\n<\/ul>\n\n\n\n

                      Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces <\/p>\n\n\n\n

                      <\/p>\n","protected":false},"excerpt":{"rendered":"

                      A spicy, buttery stuffing with the flavor profile of Nashville hot chicken \u2014 crunchy edges, rich butter, and that signature slow burn. \ud83e\udd58 Ingredients (Serves 8\u201310) Dry Ingredients Vegetables & Aromatics Wet Ingredients Finishing \ud83d\udd25 Instructions 1. Prep the Bread 2. Build the Nashville Flavor…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,691,7,17,18,1],"tags":[54,11,656,34,752,753,754,210,755,14,37],"class_list":["post-2225","post","type-post","status-publish","format-standard","hentry","category-bbq-classes","category-bbq-info","category-guest-articles","category-recipes","category-side-dishes","category-uncategorized","tag-barbecue","tag-chris-marks-bbq","tag-hot-championship-rub","tag-kansas-city-bbq","tag-nashville-hot-chicken","tag-pitmaster-tips","tag-stuffing","tag-thanksgiving","tag-three-little-pigs-hot-championship-rub","tag-three-little-pigs-rubs","tag-world-champion-bbq"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/2225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=2225"}],"version-history":[{"count":0,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/2225\/revisions"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=2225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=2225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=2225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}