Categories: Dressings- Stuffing- Gravies
Ingredients
- 1 cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 1 lb. mild sausage
- 1 (6 oz.) jar of sliced mushrooms, drained
- 1 (14 oz.) bag Pepperidge Farm seasoned bread crumbs
- 1 (14 oz.) bag Pepperidge Farms seasoned cornbread crumbs
- 2 eggs, beaten
- 1/2 cup egg substitute such as Eggbeaters
- 4 1/2 cups chicken broth, or as needed
Directions
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In a large skillet, over medium heat, melt butter,
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then add onion and celery. Cook until tender.
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In a separate skillet, cook sausage, breaking it up as it cooks, until browned. Add mushrooms and mix well.
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Mix bread and cornbread crumbs together in a large container, like a roasting pan.
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Add vegetables and sausage, then eggs and Eggbeaters, stirring to distribute evenly.
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Add enough broth to moisten. To prepare in a slow cooker, transfer mixture to the cooking vessel of a 4-quart slow cooker. Cover amd refrigerate overnight. The next day, cook on high for 3 to 4 hours.
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Or transfer to a 13 × 9-inch baking dish, cover and refrigerate overnight. The next day, bake 45 minutes to 1 hour at 350 degrees.
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Note: Additional well-beaten whole eggs to equal 1/2 cup can be substituted for a richer flavor.