Ingredients
1/2 pound bulk Italian sausage4 cups seasoned stuffing cubes1-1/2 cups crushed cornbread stuffing1/2 cup chopped toasted chestnuts or pecans1/2 cup minced fresh parsley1 tablespoon minced fresh sage or 1 teaspoon rubbed sage1/8 teaspoon salt1/8 teaspoon pepper1-3/4 cups sliced baby portobello mushrooms1 package (5 ounces) sliced fresh shiitake mushrooms1 large onion, chopped1 medium apple, peeled and chopped1 celery rib, chopped3 tablespoons butter1 can (14-1/2 ounces) chicken broth
Preparation
In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a large bowl. Stir in the stuffing cubes, cornbread 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.
