"EVERYTHING" STUFFING

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

Provided by Taste of Home

Time 3h30m

Yield 9 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 267 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.