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"Everything" Stuffing Recipe

"Everything" Stuffing Recipe photo by Taste of Home

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"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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"Everything" Stuffing

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Reviewed on Dec. 14, 2011 by janeron

I didn't like the taste and it was dry. Maybe because I am used to sweet white bread stuffing.?

Reviewed on Nov. 18, 2011 by hoytsa

This is the best stuffing recipe I have found! I've used this recipe for two Thanksgivings now and each year I'm asked to make more because people just love it! Samantha - Menomonie, WI

Reviewed on Nov. 17, 2011 by mkbonine

Absolutely delicious and makes the house smell amazing.

Reviewed on Oct. 25, 2011 by Katy789

I made this stuffing when I hosted my first Thanksgiving for my family and everyone loved it.