- 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
- 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.
Reviews for "Everything" Stuffing
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"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."
"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"
"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."
"Good stuffing - didn't use so many mushrooms for we don't care for them too much. FYI Pepperidge Farms makes a cornbread stuffing in bags just like the other flavors so perhaps that is what they are referring to in this recipe. Would be nice if the poster, Bette Votral, would comment on that."
"This recipe was in your Nov.,2009 magazine. I have made it every year since and my family loves it."