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Thanksgiving Holiday Recipes with Jess Pryles

Academy Staff
8 min read
Jess Pryles with a dish at a kitchen counter

Thanksgiving is all about being thankful – and we’re thankful that live fire cook and Hardcore Carnivore creator, Jess Pryles, is sharing some of her amazing holiday recipes for before and after Thanksgiving dinner.

Once you take your first bite of her Smoked Chorizo Cornbread Stuffing or Turkey, Brie, and Cranberry Parcels, your taste buds will give thanks for the delectable flavor experience Jess’s recipes bring to Thanksgiving and the holiday season.

Smoked Chorizo Cornbread Stuffing Recipe

Thanksgiving dinner isn’t complete without cornbread stuffing. Over the years, recipes for cornbread dressing have evolved to include more unique and flavorful combinations, often with a local twist such as Southern Cornbread Dressing, Pecan Cornbread Dressing, or Cornbread, Jalapeno, and Sausage Stuffing.

With this dressing recipe, Jess Pryles gives a nod to the Tex-Mex culture of the South. Watch below to see how she spices up this Southern Thanksgiving dinner staple:

Ingredients

  • 6–8 cups cornbread
  • 1 stick butter
  • Limited Edition Hardcore Carnivore Fried Turkey Seasoning
  • 2 stalks celery, finely diced
  • 1 onion, finely diced
  • 6–8 leaves fresh sage, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 lb. Mexican chorizo
  • 1 cup chicken stock
  • 1 cup dried cranberries
  • Salt to taste


Cooking Instructions


1. Preheat the smoker of your choice to 325°F.


2. Add butter to a pan and sauté the onion and parsley over medium heat until softened, about 5-7 minutes.


3. Add the chorizo to the pan and brown the meat until cooked through, stirring frequently and breaking it up with a spoon for about 8-10 minutes. Add the Hardcore Carnivore Fried Turkey Seasoning followed by the chopped herbs, then stir through and remove the mixture from the pan.


4. In a large bowl, combine sautéed vegetable mix, cornbread and chorizo. Add 1 teaspoon of kosher salt (or more to taste).


5. Add chicken stock and cranberries, then stir to mix all ingredients.


6. Pour into a baking dish/pyrex and cook in smoker for 25-30 minutes until brown on top.

Repurpose Thanksgiving Leftovers with Turkey, Brie, and Cranberry Parcels

There’s more – so much more – to Thanksgiving leftovers than turkey sandwiches! The day after Thanksgiving is a comfort food utopia with leftover stuffing, turkey, and enough cranberry sauce for weeknight dinners through the end of the year. But surely there are more creative things to do with Thanksgiving leftovers, right?

Jess Pryles is sharing a sweet and savory Thanksgiving leftover recipe. However, after one bite of these turkey, brie, and cranberry delights, we can assure you there won’t be anything left. Warning! Your mouth will commence watering momentarily:

Ingredients

  • SCALE 1x2x3x
  • 2 cups shredded cooked turkey
  • 4 tablespoons butter
  • 1/2 cup flour
  • 2 teaspoons sage powder
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 cup milk
  • 1 medium onion, chopped
  • 1/2 cup cranberry sauce
  • 8 small squares of brie
  • 1 egg, beaten
  • 2 sheets puff pastry (enough for 4" x 5" squares)

Cooking Instructions

1. Brown the chopped onion using a little olive oil, until they’re totally translucent.

2. In a pan, melt the butter and once bubbling, add in the flour and stir. Cook for 2-3 minutes to get rid of any raw flour taste.

3. Add the milk, a little bit at a time, whisking the mixture together as you go until all the milk is used. If you still think it’s a little thick, add extra milk.

4. Stir in salt, sage and garlic. Add in onions and turkey and stir, then remove from heat. Allow the turkey mix to cool slightly before assembling parcels.

5. On a tray lined with baking paper, prepare pastry squares and heat oven to 400 degrees.

6. Spoon a little of the turkey mix into the center of each square, then some cranberry sauce, then top with a slice of brie.

7. Bring all corners together and pinch tight, then pinch the seams together to seal.

8. Brush parcels with beaten egg and place over the charcoal grill (a charcoal grill adds extra layers of flavor) running at around 400°F to cook for 20-30 minutes until golden brown.

Recipes courtesy of Jess Pryles, Hardcore Carnivore