Bacon & Sausage Stuffing

Name: Bacon & Sausage Stuffing
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

13 ingredients

4 steps

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 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 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.