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"Everything" Stuffing Recipe

"Everything" Stuffing Recipe

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 YIELD: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


  • 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.

Nutritional Facts

3/4 cup: 267 calories, 13g fat (4g saturated fat), 21mg cholesterol, 796mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 8g protein

Reviews for "Everything" Stuffing

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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."

Reviewed Nov. 17, 2015

"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."

Reviewed Nov. 16, 2015

"This recipe was in your Nov.,2009 magazine. I have made it every year since and my family loves it."

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."

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."

Reviewed Dec. 14, 2011

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

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"

Reviewed Nov. 17, 2011

"Absolutely delicious and makes the house smell amazing."

Reviewed Oct. 25, 2011

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

Reviewed Dec. 29, 2010

"Very easy! This is my new favorite stuffing recipe!"

Reviewed Nov. 22, 2010

"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 Jul. 23, 2010

"EVERYONE loved it and wanted seconds"

Reviewed Dec. 10, 2009

"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 Dec. 4, 2009

"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 Nov. 20, 2009

"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 Oct. 19, 2009

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

Reviewed Oct. 4, 2009

"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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