“Everything” Stuffing
• ½ pound bulk Italian sausage
• 4 cups seasoned stuffing cubes
• 1 ½ cups crushed corn bread stuffing
• ½ cup chopped toasted chestnuts or pecans
• ½ cup minced fresh parsley
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups sliced baby Portobello mushrooms
• 1 5-ounce package sliced fresh shitake mushrooms
• 1 large onion, chopped
• 1 medium apple, peeled and chopped
• 1 celery rib, chopped
• 3 tablespoons butter
• 1 14-1/2-ounce can chicken broth
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place in a large bowl. Stir in the studding cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
In the same skillet, sauté the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 5-quart cooker. Cover and cook on low for 3 hours, stirring once.
Yield: 9 servings.
