Spicy Crockpot Stuffing
Cooking spray, for Crock-Pot
1/2 c. (1 stick) butter
3 stalks celery, finely chopped
¼ cup NW Elixirs #1 Hott Sauce
1 medium onion, finely chopped
1 tsp. fresh thyme
1 tsp. fresh rosemary, finely chopped
1 tsp. sage, finely chopped
2 Eggs, beaten
2 1/2 c. chicken broth
Freshly ground black pepper
7 c. stale bread, cubed into small pieces
1 tbsp. parsley, finely chopped, plus more for garnish
In a large skillet over medium heat, melt butter. When melted, add celery, onions, herbs, and NW Elixirs #1 Hott Sauce. Season with salt and pepper and cook until onions are translucent, about 5 minutes. Remove from heat and let cool.
In a large bowl, whisk eggs into chicken broth. Add vegetable mixture to broth.
Grease the bowl of your Crock-Pot and add your cubed bread. Pour broth mixture and parsley over bread. Toss to combine and cover.
Cook on low for 3 hours. Serve.