Everything Thanksgiving Stuffing with Sausage, Apples and Mushrooms
Sausage, apples, two kinds of mushrooms and pecans tossed with seasoned and cornbread stuffing cubes. Bake it in the oven or cook it in the slow cooker.
Equipment
- Slow Cooker My Cuisinart Slow Cooker / Multi-Cooker is on of my favorite appliances!
- Large Skillet This large Anolon 12" Skillet is ideal for browning meats, cooking sauces and more!
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
- 9 x 13" Baking Dish Great for casseroles, baked vegetables and stuffing.
Ingredients
- 1/2 lb. bulk Italian Sausage
- 2 Tbsp. olive oil
- 1 (8 oz. pkg.) baby Bella mushrooms roughly sliced and chopped
- 1 (5 oz. pkg.) shiitake mushrooms roughly sliced and chopped
- 1 medium yellow onion chopped
- 1 medium Granny Smith apple peeled and diced
- 2 ribs celery, chopped
- 4 cups seasoned stuffing cubes
- 3 cups cornbread stuffing cubes
- 1/2 cup pecans roughly chopped
- 1/3 cup fresh parsley chopped
- 1 Tablespoon fresh sage, minced (or 1 tsp. dried)
- 2 (14.5 oz. cans) chicken broth (about 3 1/2 cups), added gradually
- 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.
- Oven: Spray a 9 x 13" baking dish with non-stick cooking spray. Transfer stuffing mixture to prepared dish, and bake for 40-45 minutes at 350 degrees, until golden on top and 165°F in the center.
Slow Cooker Directions:
- Transfer the stuffing to a greased slow cooker, keep the lid on, and cook on low for 4 to 6 hours until 165°F in the center.
Notes
- Make ahead: bake fully and refrigerate, or refrigerate the cooked sausage and vegetables separately and combine with the cubes and broth right before baking.
- Reheat to 165°F. Refrigerate leftovers within 2 hours.
- For a softer, bread-pudding texture, mix in 1 egg.
- Skip the mushrooms or sausage if you need to; see the variations table in the post above.
Nutrition
Serving: 0.67cupCalories: 358kcalCarbohydrates: 51gProtein: 20gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 98mgSodium: 849mgPotassium: 380mgFiber: 4gSugar: 13gVitamin A: 471IUVitamin C: 4mgCalcium: 123mgIron: 3mg
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