Name: “Everything” Stuffing
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 9 servings
Ingredients: 1/2 pound bulk Italian sausage; 4 cups seasoned stuffing cubes; 1-1/2 cups crushed cornbread 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

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

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“Everything” Stuffing

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Yield:9 servings

Prep:30 min

Cook:3 hours

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Ingredients

1/2 pound bulk Italian sausage
4 cups seasoned stuffing cubes
1-1/2 cups crushed cornbread 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

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Directions

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.

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.