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Stuffing is the dish everyone pretends is “optional,” but if it didn’t show up at the table, people would absolutely notice. It’s the comfort food of the entire holiday — bread, herbs, buttery vegetables, cozy flavors — basically everything we collectively agree is good.
But here’s the thing: stuffing can be kind of… bland. It’s fine, but it’s rarely the star unless you build real flavor into it. That’s why I started using Spice Witch Chili Oil and my Chili Oil Caramelized Onions (you can make them ahead — link the recipe here) as the base. Suddenly the whole dish tastes richer, deeper, layered — like something you’d get from a chef, not someone answering the door with flour on their shirt.
If you want a stuffing people remember — the kind they ask you about every year — this is it.
3 celery stalks, chopped
2–3 carrots, chopped
3 cloves garlic, minced
2 tablespoons Spice Witch Chili Oil (plus more to drizzle if you want bold flavor)
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
½ teaspoon salt
1 loaf crusty bread (sourdough, ciabatta, or French), cubed and dried (about 10 cups)
4 tablespoons unsalted butter (or additional broth if dairy-free)
2 cups Chili Oil Caramelized Onions (link this back to your blog post)
2–3 cups broth (chicken or vegetable)
2 eggs, lightly beaten
Cooked sausage
Sautéed mushrooms (great in Chili Oil)
Toasted pecans
Fresh herbs: parsley, sage, rosemary, thyme
Dry bread cubes overnight or bake at 300°F until lightly crisped.
This gives stuffing structure — otherwise it turns into bread pudding.
Warm the Chili Oil in a skillet over medium heat.
Add celery and carrots, cooking until softened — about 8 minutes.
Stir in garlic, herbs, salt, and pepper.
Stir in your prepared Chili Oil Caramelized Onions (linked).
This is where the flavor actually gets interesting.
In a huge bowl, combine:
Dried bread
Veggie + onion mixture
Pour in 2 cups of broth and stir.
Add more broth as needed — the bread should be moist but not soggy.
Stir in the eggs.
Transfer to a greased baking dish.
Cover with foil and bake at 350°F for 30 minutes.
Uncover and bake 15–20 minutes, until the top is golden and crisp.
Bring to the table and pretend it wasn’t incredibly easy.
You can prep the entire stuffing, refrigerate overnight, and bake the next day.
You can prep the Chili Oil Caramelized Onions up to 5 days ahead.
Leftovers reheat beautifully.
Stuffing needs fat and flavor.
Most recipes give you butter and hope for the best.
Chili Oil gives you:
Real depth
Warm, layered spice
More savory flavor
A richer base with the same amount of effort
It turns “good” stuffing into “who made this?” stuffing.
This isn’t your average chili honey. It’s bold, sweet heat in a squeeze bottle—made for drizzling, glazing, dunking, and dangerously easy squirting.
Crafted with real honey, real spices, and none of that watered-down sugar goo. No weird preservatives, no filler. Just pure flavor and a touch of fire.
Grilled Chicken: Drizzle over wings or thighs for sticky-sweet heat
Veggies: Glaze roasted carrots, Brussels sprouts, or sweet potatoes
Pizza: A squeeze on your crust = flavor bomb
Biscuits: Spicy-sweet heaven
Cheese Boards: Pair with brie, cheddar, or goat cheese
Cocktails: Stir into a hot toddy or spicy margarita
Ice Cream: Don’t knock it ‘til you try it
No preservatives, no junk
Made with real honey + real chilis + More....
Shelf-stable and ready to squeeze
Sweet upfront, spicy finish
Good on literally everything
Ingredients:
Honey, chilis, garlic, apple cider vinegar, spices.
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