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"Everything" Stuffing Recipe

"Everything" Stuffing Recipe

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
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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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."

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"

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."

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."

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."

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"

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."

[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."

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."

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."

charako User ID: 5680016 186733
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."

janeron User ID: 1726882 187804
Reviewed Dec. 14, 2011

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

hoytsa User ID: 2878739 211251
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"

mkbonine User ID: 1104310 101791
Reviewed Nov. 17, 2011

"Absolutely delicious and makes the house smell amazing."

Katy789 User ID: 4536566 211250
Reviewed Oct. 25, 2011

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

jodytix User ID: 5178823 186729
Reviewed Dec. 29, 2010

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

kate3 User ID: 3558170 186728
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"

mygrandpa User ID: 4321182 127384
Reviewed Jul. 23, 2010

"EVERYONE loved it and wanted seconds"

grandmarella User ID: 4232917 103490
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!"

annafort User ID: 4394274 168785
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!"

[email protected] User ID: 2399142 168753
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."

oscarfelix User ID: 3843640 185024
Reviewed Oct. 19, 2009

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

connierecipes User ID: 1127630 103489
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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