Mom’s Spicy Stuffing
- 1 bag of bread cubes
- 1 med onions chopped fine
- 3 ribs celery chopped
- ½ cup butter melted and cool
- 2 eggs lightly mixed
- 2 tsp Sage
- 1 can of chicken broth (optional)
- Salt and Pepper to taste
- 2-3 Tablespoons TorchBearer Sauces Tingly Sauce
To save time cooking on your holiday meal, prepare this the night before. Cook onions, celery, 1 tablespoon TorchBearer Sauce and salt and pepper to taste, over medium heat using some oil to keep them from sticking. Melt the butter in the pan when the onions turn clear. Take off heat and let cool.
Place the entire bag of bread cubes into a large mixing bowl and gently stir in the eggs, celery and onion mixture, melted butter, sage, the rest of the TorchBearer Sauce. Depending on how moist you like your stuffing we like mixing in chicken broth.
The next day place in crock-pot, and cook on low for 5 hours. You could also stuff the turkey with your stuffing and cook it as long as the turkey cooks. You just need to make sure the stuffing gets up to temperature if you cook it in the bird.
If you do decide to cook it in the crock-pot, try adding the turkey neck in for added flavor. This is usually a piece of the turkey most people throw away, so make use of it. Don’t worry about it falling apart, it stays together very well, and is easy to remove before anyone sees another one of your secrets to great cooking!