A spicy, buttery stuffing with the flavor profile of Nashville hot chicken — crunchy edges, rich butter, and that signature slow burn.
🥘 Ingredients (Serves 8–10)
Dry Ingredients
- 1 large loaf white bread or Texas toast, cut into 1″ cubes (about 10–12 cups)
- 1 ½ tbsp Three Little Pigs Hot Championship Rub
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, hotter version)
Vegetables & Aromatics
- 1 large onion, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
Wet Ingredients
- 1 ½ sticks (12 tbsp) unsalted butter
- 2 ½ cups chicken broth (more if needed)
- 2 tbsp hot sauce (Nashville-style, or any Louisiana hot sauce)
- 1–2 tbsp brown sugar (balances the heat)
- Salt & pepper to taste
Finishing
- 2 tbsp melted butter mixed with 1 tsp TLP Hot Championship Rub for the top
- Optional: Pickle chips + drizzle of hot honey for serving (straight Nashville vibes)
🔥 Instructions
1. Prep the Bread
- Preheat oven to 275°F.
- Spread bread cubes on a sheet tray and bake 20–25 min until dried but not browned.
- Let cool.
2. Build the Nashville Flavor Base
In a large skillet:
- Melt 1 ½ sticks of butter over medium heat.
- Add onion and celery; cook until softened (7–8 minutes).
- Add garlic for the last 1 minute.
- Stir in:
- TLP Hot Championship Rub
- Smoked paprika
- Cayenne (optional)
- Brown sugar
- Add hot sauce and let bubble for 1–2 minutes to bloom the spices.
This creates your spicy “Nashville butter.”
3. Combine the Stuffing
- Place toasted bread cubes in a large mixing bowl.
- Pour the Nashville butter mixture over the bread and toss.
- Add 2–2½ cups chicken broth until the bread is moist but not soggy.
- Taste and adjust: more Hot Championship if you want more punch.
4. Bake It
- Transfer stuffing to a greased baking dish.
- Drizzle the top with 2 tbsp melted butter + 1 tsp TLP Hot Championship Rub.
- Bake uncovered at 350°F for 35–45 minutes until crispy on top and soft underneath.
⭐ Pitmaster Tips
- Want extra heat? Add 1 tbsp hot oil from a Nashville hot chicken recipe or ½ tsp chipotle powder.
- Want crunch? Top with crushed butter crackers mixed with melted butter + TLP Hot Championship.
- Make ahead: Assemble 1 day before, bake day-of.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces
