Everything Stuffing
Both my husband and my dad go crazy for this hearty, sausage-filled stuffing. The added bonus? It freezes really well.
—BETTE VOTRAL BETHLEHEM, PA
PREP: 30 MIN. • COOK: 3 HOURS • MAKES: 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 the sausage over medium heat until no longer pink, breaking it up into crumbles; drain. Transfer to a large bowl. Stir in the seasoned stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
2. In the same skillet, saute the portobello and shiitake mushrooms, onion, apple and celery in butter until tender. Stir into the stuffing mixture. Add enough chicken broth to reach the desired moistness. Transfer to a 4-qt. slow cooker. Cover and cook on low for 3 hours, stirring once.
DID YOU KNOW?
When a Taste of Home recipe calls for Italian sausage, it is referring to the sweet variety of Italian sausage. Recipes that use hot Italian sausage specifically list that type.