“Everything” Stuffing Recipe

My husband and father both go crazy for this stuffing! It also freezes well so we can enjoy it long after Thanksgiving has passed.

"Everything" Stuffing Recipe
Serves 9
My husband and father both go crazy for this stuffing! It also freezes well so we can enjoy it long after Thanksgiving has passed.
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Prep Time
30 min
Cook Time
3 hr
Prep Time
30 min
Cook Time
3 hr
Ingredients
  1. 1/2 pound bulk Italian sausage
  2. 4 cups seasoned stuffing cubes
  3. 1-1/2 cups crushed corn bread stuffing
  4. 1/2 cup chopped toasted chestnuts or pecans
  5. 1/2 cup minced fresh parsley
  6. 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  7. 1/8 teaspoon salt
  8. 1/8 teaspoon pepper
  9. 1-3/4 cups sliced baby portobello mushrooms
  10. 1 package (5 ounces) sliced fresh shiitake mushrooms
  11. 1 large onion, chopped
  12. 1 medium apple, peeled and chopped
  13. 1 celery rib, chopped
  14. 3 tablespoons butter
  15. 1 can (14-1/2 ounces) chicken broth
Instructions
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Stir in the stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
  2. In the same skillet, saute the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 4-qt. slow cooker. Cover and cook on low for 3 hours, stirring once.
Notes
  1. Recipe Courtesy of Taste of Homes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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