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Thursday, June 23, 2016

" Stuffing”

"My husband and father go crazy for this stuffing! It also freezes well so we can enjoy it even after Thanksgiving." Bette Votral, Bethlehem, PA

9 Servings
Prep: 30 min.
Cook: 3 hours


1/2 pound Johnsonville® Mild Ground Italian 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 4-qt. slow cooker. Cover and
cook on low for 3 hours, stirring once. Yield: 9 servings.

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