"Everything" Stuffing Recipe

"Everything" Stuffing Recipe "Everything" Stuffing Recipe photo by Taste of Home Rating 5

"My husband and father go crazy for this stuffing! It also freezes well so we can enjoy it even after Thanksgiving." Bette Votral, Bethlehem, PA

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"Everything" Stuffing Recipe
  • Prep: 30 min. Cook: 3 hours
  • Yield: 9 Servings
30 180 210

Ingredients

  • 1/2 pound bulk Johnsonville® Ground Sausage
  • 4 cups seasoned stuffing cubes
  • 1-1/2 cups crushed corn bread stuffing
  • 1/2 cup chopped toasted chestnuts or pecans
  • 1/2 cup minced fresh parsley
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 package (5 ounces) sliced fresh shiitake mushrooms
  • 1 large onion, chopped
  • 1 medium apple, peeled and chopped
  • 1 celery rib, chopped
  • 3 tablespoons butter
  • 1 can (14-1/2 ounces) chicken broth

Directions

  • 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.
  • 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. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 267 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 796 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as "Everything" Stuffing in Taste of Home October/November 2009, p25

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Reviews for "Everything" Stuffing

"Everything" Stuffing Recipe

"Everything" Stuffing

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(1-8) of 8 reviews

Reviewed on Dec. 29, 2010 by jodytix

Very easy! This is my new favorite stuffing recipe!

Reviewed on Nov. 22, 2010 by kate3

This stuffing is the greatest!! I made it last year and everyone loved it. I plan on making it again this year Truly the best! Kat

Reviewed on Jul. 23, 2010 by mygrandpa

EVERYONE loved it and wanted seconds

Reviewed on Dec. 10, 2009 by grandmarella

I've always made a similar dressing dish, but the combo in this recipe was outstanding. I've made it with and without mushrooms and received my family's "two thumbs up" with both methods. I was delightfully surprised how well it did in the crock pot!

Reviewed on Dec. 04, 2009 by annafort

Everyone was skeptical of my wanting to try this new recipe on Thanksgiving - stuffing is such a tradition! This was a super good surprise to everyone! I made the "sauted" part the day before and put it all together Thanksgiving day - very impressive!

Reviewed on Nov. 20, 2009 by dianeisrael@msn.com

We had an early Thanksgiving and I prepared this and everyone loved it. I think this will be the stuffing for Thanksgiving every year now. I used pecans and used regular mushrooms and it turned out great. Liked the convience of using the crockpot.

Reviewed on Oct. 19, 2009 by oscarfelix

Unbelievable flavor, one of the best stuffing recipes ever!!!!

Reviewed on Oct. 04, 2009 by connierecipes

Oh, my is this wonderful!! I'm thrilled to have a stuffing recipe to cook in the crock pot. It came out beautifully and it is delicious. I don't have a clue what 'crushed corn bread stuffing' is, so I baked some Jiffy Mix cornbread and crumbled up 1 1/2 cups of that instead. I used toasted pecans in mine and substituted "Better Than Bouillon" in water for the chicken broth, made according to the directions on the jar. I also used rubbed sage instead of fresh.

We always make cornbread/sausage stuffing with turkey, so I wasn't sure how much of the broth to add to "reach desired moistness." I started out with about 1 1/4 cups, but when I stirred it half-way through, I could tell it was going to be too dry, so I added more. I think probably the whole 14 1/2 oz. would be right for my taste. This one is a keeper.

 
 

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