BACON & SAUSAGE STUFFING

Bacon & Sausage Stuffing image

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. -Scott Rugh, Portland, Oregon

Provided by Taste of Home

Time 4h25m

Yield 20 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat., 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., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.

Nutrition Facts : Calories 290 calories, Fat 17g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 823mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.