BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 17 2012

Everything Stuffing

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1/2 pound bulk ground Sausage
4 cups seasoned stuffing cubes
1-1/2 cups crushed corn bread 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

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Stir in the stuffing cubes, corn bread 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 5-qt. slow cooker. Cover and cook on low for 3 hours, stirring once.