Everything Thanksgiving Stuffing - Oven or Slow Co
Category
Salads - Soups - Sidedishes
Sub
Category
Holiday Dish
Servings
8-10
Preptime
30 mins
Ingredients
½ lb bulk Italian Sausage
2 Tbsp olive oil
1 - 8 oz pkg, baby bella mushrooms roughly sliced and chopped
1 - 5 oz pkg shiikake mushrooms roughly sliced and chopped
1 medium yellow onion chopped
1 medium apple peeled and diced
2 ribs celery chopped
4 cups seasoned stuffing cubes
3 cups cornbread stuffing cubes
½ cups pecans roughly chopped
1/3 cups fresh parsley, chopped
1 Tbsp fresh sage, minced
2 (14.5 oz) cans chicken broth
salt and pepper to taste
Instructions
In a large skillet, brown the sausage over medium high heat until no
longer pink. Drain off any excess grease, and transfer to a large mixing
bowl.
In the same skillet, add the olive oil, and bring heat back up to
medium
high. Add both types of mushrooms, onion, apple and celery and sautee
for 7-10 minutes or until tender. Transfer sauteed ingredients to the
large bowl with the sausage.
To the bowl with the cooked ingredients, add both types of stuffing
cubes, pecans, parsley, and sage. Stir all ingredients together to
combine and gradually add the chicken broth to moisten the stuffing
mixture. Season with salt and pepper to taste.
IF COOKING IN OVEN
Spray a 9 x 13 inches baking dish with non-stick cooking spray. Transfer
stuffing mixture to prepared dish, and bake for 40-45 minutes at 350
degrees.
IF COOKING IN SLOW COOKER
Transfer mixture to the slow cooker, set on low for 3-4 hours. Stir 1-2x
while cooking.
Originally Submitted
11/26/2021
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