If you’ve got a huge table of family or friends for Thanksgiving, you might believe it’s impossible to work your Mad Dog magic into the recipes.
After all, not everyone can handle the heat.
But, it’s this stuffing to the rescue!
Baked separately from the bird, you’re going to get a serious bite from the 5 million Scoville found in every bite without making the weaklings squirm. You know you can convert them to your chili headways some other time, and you don’t need to sacrifice your need for heat at the feast of the year.
Can it get any better than that? We don’t think so.
Ingredients
2 cups Chicken broth
1-2 drops Mad Dog 357 Pepper Extract 5 Million Scoville
1 tablespoon butter
3 ribs celery, chopped
1 Onion, chopped
4 links spicy chicken sausage (or chicken strips), chopped
½ teaspoon Ground sage
¾ teaspoon Salt
12 ounces bread, cubed
Fresh parsley or sage, for garnish
Preparation
Preheat your oven to 375°F.
Add the Mad Dog 357 5 Million Scoville Extract to the chicken broth and give it a good stir to ensure the heat blends into the stock. Set aside.
Melt the butter in a large, oven-safe skillet over medium-high heat. Add the celery and onion and cook, stirring as needed, until translucent – about 7-8 minutes.
Add the sausage, salt, and sage to the skillet. Stir to combine, then do the same with the bread cubes. Ensure the ingredients are well distributed.
Slowly pour in the Mad Dog chicken broth, stirring just enough to combine. Then, cover the skillet with foil and place in the oven. Bake for 20 minutes, then remove the foil and stir. Cook, uncovered, for another 20 minutes. Remove from the oven, top with parsley or sage and serve with a stern warning about the Mad Dog heat in every bite