“Everything” Stuffing
TOTAL TIME: Prep: 30 min. Cook: 3 hours
YIELD: 9 servings.
My family goes crazy for this stuffing that I make in the slow cooker. It freezes well so we can enjoy it long after Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania
Ingredients
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1/2 pound bulk Italian sausage
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4 cups seasoned stuffing cubes
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1-1/2 cups crushed cornbread stuffing
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1/2 cup chopped toasted chestnuts or pecans
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1/2 cup minced fresh parsley
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1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1-3/4 cups sliced baby portobello mushrooms
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1 package (5 ounces) sliced fresh shiitake mushrooms
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1 large onion, chopped
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1 medium apple, peeled and chopped
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1 celery rib, chopped
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3 tablespoons butter
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1 can (14-1/2 ounces) chicken broth
Directions
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1.
In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a large bowl. Stir in the stuffing cubes, cornbread stuffing, chestnuts, parsley, sage, salt and pepper.
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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.
Nutrition Facts
3/4 cup: 267 calories, 13g fat (4g saturated fat), 21mg cholesterol, 796mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 8g protein.
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