"Everything" Stuffing Recipe

4.5 24 24
"Everything" Stuffing Recipe
"Everything" Stuffing Recipe photo by Taste of Home
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"Everything" Stuffing Recipe

Read Reviews
4.5 24 24
Publisher Photo
My husband and father both go crazy for this stuffing! The leftovers freeze well so we can enjoy it long after Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 3 hours

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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.
Originally published as "Everything" Stuffing in Taste of Home October/November 2009, p25

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Reviews for"Everything" Stuffing

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blodyn User ID: 8957019 258250
Reviewed Dec. 17, 2016

"Excellent recipe! It did not, however, contain "everything!" After tossing in a hand full of dried cranberries, I decided it had "everything." easy recipe, remarkably delicious, and our new favorite. Because of the pre-seasoned stuffing cubes, I omitted the salt and used a low-sodium chicken broth. It was not too salty with those changes."

MY REVIEW
jerseysue55 User ID: 5667156 256669
Reviewed Nov. 11, 2016

"AbuelaMary you can make this in the oven in a casserole dish. Cook for about 1 hour at 350. I haven't made this yet but I am a cook so give it a try"

MY REVIEW
Queenie073 User ID: 8420083 240206
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."

MY REVIEW
kredhead User ID: 710648 238625
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."

MY REVIEW
jeribitney User ID: 4042223 238352
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."

MY REVIEW
AbuelaMary User ID: 5583291 237913
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"

MY REVIEW
GiGilovestocook User ID: 7771176 237534
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."

MY REVIEW
[email protected] User ID: 2952403 237532
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."

MY REVIEW
Herrion User ID: 5735957 237487
Reviewed Nov. 16, 2015

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

MY REVIEW
luluberg5 User ID: 1453156 167652
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."

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