EVERYTHING STUFFING
14 oz bag cubed herb stuffing
7 oz bag cornbread stuffing
1 pound sweet Italian sausage
3/4 stick butter
2 cups chopped onion
2 Golden Delicious Apples, peeled, coarsely chopped
1 cup chopped celery
16 oz crimini or white or shiitake mushrooms, sliced
1/4 tsp each salt and pepper
1/2 cup chopped parsley
2 tbs minced sage
7.4 oz jar unsweetened whole dry chestnuts, broken in large pieces
2 cans 14 oz each chicken broth
Combine stuffing mixes in a bowl. Brown sausage in a skillet, 10 min. break up
chunks. Transfer with a slotted spoon to stuffing mixes. Pour off all but 2
tbs. drippings from skillet. Add 2 tbs butter, onions, apples and celery, saute
8 min. or until tender. Add to bowl with stuffing mixture. Melt remaining
butter in skillet, add mushrooms, salt and pepper and cook 5 min. or until
softened. Add to bowl along with chestnuts. Add broth, toss until moistened.
STUFF BODY OF TURKEY OR BAKE STUFFING---Spoon stuffing into a greased baking
dish, drizzle with 1/2 cup broth, cover and bake 30 min. Uncover and bake 15
min. longer or until top is browned.
This recipe makes 18 cups of EVERYTHING STUFFING.*</
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