Alberta Schumacher September 21, 2020 Apple Recipe
1/2 pound bulk Italian sausage
4 cups seasoned stuffing cubes
1-1/2 cups crushed cornbread 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
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Stir in the stuffing cubes, cornbread stuffing, chestnuts, parsley, sage, salt and pepper.
2. 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.
Nutrition Facts :
3/4 cup: 267 calories, 13g fat (4g saturated fat), 21mg cholesterol, 796mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 8g protein.