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Bacon & Sausage Stuffing

Total Time

Prep: 25 min. Cook: 4 hours + standing

Makes

20 servings

This was inspired by my mother's stuffing recipe. It smells like heaven while you're making it, and people can never seem to get enough. —Stephan-Scott Rugh, Portland, Oregon
Bacon & Sausage Stuffing Recipe photo by Taste of Home

Ingredients

  • 1 pound bulk pork sausage
  • 1 pound thick-sliced bacon strips, chopped
  • 1/2 cup butter, cubed
  • 1 large onion, chopped
  • 3 celery ribs, sliced
  • 10-1/2 cups unseasoned stuffing cubes
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped fresh parsley
  • 4 teaspoons dried sage leaves
  • 4 teaspoons dried thyme
  • 6 large eggs
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1-1/4 cups chicken stock

Directions

  1. In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  2. Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In the same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat.
  3. In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat.
  4. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.

Nutrition Facts

3/4 cup: 290 calories, 17g fat (6g saturated fat), 89mg cholesterol, 823mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 11g protein.

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