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

"Everything" Stuffing Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES: 9 servings

Ingredients

  • 1/2 pound Johnsonville® Mild Ground Italian 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

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.

Directions

  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. Yield: 9 servings.
Originally published as "Everything" Stuffing in Taste of Home October/November 2009, p25

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.

Reviews for "Everything" Stuffing

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 23, 2013

So good I have made this stuffing for 4 years now. Everyone loves it! I love that it cooks in the slow cooker, saving oven space.

MY REVIEW
Reviewed Nov. 16, 2013

I first tried this stuffing 3 years ago. My family LOVES it, and requests that I make it every Thanksgiving. I do add the extra broth to keep moist. Make sure to not to stir or "fuss" with it too much or it will become mushy. It's nicer when the bread cubes hold their shape.

MY REVIEW
Reviewed Dec. 14, 2011

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

MY REVIEW
Reviewed Nov. 18, 2011

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

MY REVIEW
Reviewed Nov. 17, 2011

Absolutely delicious and makes the house smell amazing.

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