Moscow-Pullman Daily News Blogs

Since Thanksgiving is only two weeks away, it’s time to get serious about the holiday menu.  Since stuffing, or dressing as we called it in southern Ohio, is one of my favorite side dishes I began looking for some good recipes to share.

One of the more interesting ones I came across was featured in the Taste of Home’s “Your Complete Thanksgiving Cookbook” magazine for November 2009 and am sharing the recipe below.

Not only does this stuffing sound good, it bakes in a slow cooker to keep your oven free for the turkey.  It also freezes well.

Recipe contributor Bette Votral of Bethlehem, Pa. also notes the stuffing can be made a day ahead, but advises not to stuff the bird until just before roasting.  She also says this recipe can be easily doubled.

“Everything” Stuffing

• ½ pound bulk Italian sausage

• 4 cups seasoned stuffing cubes

• 1 ½ cups crushed corn bread stuffing

• ½ cup chopped toasted chestnuts or pecans

• ½ cup minced fresh parsley

• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 ¾ cups sliced baby Portobello mushrooms

• 1 5-ounce package sliced fresh shitake mushrooms

• 1 large onion, chopped

• 1 medium apple, peeled and chopped

• 1 celery rib, chopped

• 3 tablespoons butter

• 1 14-1/2-ounce can chicken broth

In a large skilled, cook sausage over medium heat until no longer pink; drain.  Place in a large bowl.  Stir in the studding cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.

In the same skillet, sauté 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-quart cooker.  Cover and cook on low for 3 hours, stirring once.

Yield:  9 servings.