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

"Everything" Stuffing Recipe

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4.5 22
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My husband and father both go crazy for this stuffing! It also freezes well so we can enjoy it long after Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES: 9 servings


  • 1/2 pound bulk 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.


  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

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Reviewed Dec. 25, 2015

"I made this recipe for Thanksgiving. It was really great. I did used regular mushrooms. Received several compliments. Will make again."

Reviewed Dec. 2, 2015

"I used this recipe as a guide to make my own stuffing in the crockpot. It came out perfect and was delicious. One tip, place a single dry paper towel over the top of the crock, do not let it touch the food or fall in, then place the lid on top of the paper towel essentially locking it to the rim. The steam will rise to the lid and fall on the towel instead of back into the stuffing so it doesn't get too mushy. Toss the paper towel when it's done."

Reviewed Nov. 29, 2015

"My family enjoyed it but I thought that it was way too salty. Most of those at the table with me didn't see it that way, though, probably because they like salt and I seldom add it to anything I eat, including eggs."

Reviewed Nov. 22, 2015

"How can you make this receipe if you don't have a "slow cooker"? Sounds delicious but I don't want to have to go out and buy a slow cooker I can't rate it yet as I haven't made it yet. Answer appreciated. Thank You"

Reviewed Nov. 17, 2015

"I make this stuffing several times throughout the year not just for holidays. My family loves it. I never tried it with chestnut but I have to toast extra pecans because my kids tend to grab them as they are walking by. Maybe cornbread stuffing is only sold in the north east since people never heard of it. Even Stove Top sells a corn bread version. Look in that section. Thank you for sharing this recipe."

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