Spicy Slow Cooker Stuffing
Ingredients:
- 1 stick butter
- 8 oz. mushrooms, drained
- 1 1/2 to 2 tsp. poultry seasoning
- 12 c. toasted bread cubes
- 2 beaten eggs
- 1 c. finely chopped onion
- 1 c. finely chopped celery
- 1/2 tsp. salt
- 1/8 tsp. Melinda’s Original Habanero Hot Sauce
- 1 1/2 c. chicken bouillon
Instructions:
Melt butter in skillet. Add onion and celery. Saute until tender. Stir in sliced mushrooms. Combine salt, Melinda’s Original Habanero Hot Sauce and poultry seasoning. Sprinkle over bread cubes. Add eggs and chicken bouillon. Toss thoroughly. Spoon lightly into slow cooker. Cover and cook on HIGH for 1 hour. Reduce to LOW and continue cooking 1 to 2 hours.
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