This recipe was inspired by my mother’s stuffing recipe. It smells like heaven while you’re making it, and people can never seem to get enough.
—STEPHAN-SCOTT RUGH PORTLAND, OR
PREP: 25 MIN. • COOK: 4 HOURS + STANDING • MAKES: 20 SERVINGS
1 pound bulk pork sausage
1 pound thick-sliced bacon strips, chopped
1/2 cup butter, cubed
1 large onion, chopped
3 celery ribs, sliced
10 1/2 cups unseasoned stuffing cubes
1 cup sliced fresh mushrooms
1 cup chopped fresh parsley
4 teaspoons dried sage leaves
4 teaspoons dried thyme
6 large eggs
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 1/4 cups chicken stock
1. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard the drippings.
2. Add bacon to the pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard the drippings and wipe out the pan. In the same pan, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Remove from heat.
3. In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat.
4. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until a thermometer reads 160°, 4-5 hours. Remove the lid; let stand 15 minutes before serving.