Ingredients
4 cups seasoned stuffing cubes1 cup corn bread stuffing mix (about 3 ounces)1/2 pound bulk Italian sausage1 large onion, chopped3 tablespoons butter1 large tart apple, peeled and chopped1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces)1-1/4 cups sliced fresh mushrooms (about 4 ounces)1 celery rib, chopped1/2 cup minced fresh parsley1 tablespoon fresh sage or 1 teaspoon dried sage leaves1/8 teaspoon salt1/8 teaspoon pepper1 can (14-1/2 ounces) chicken broth1 cup pecan halves
Preparation
Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix.
In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture.
Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans.
Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.
