Recipe by KELLY T
"This old-fashioned holiday stuffing has it all! I have perfected it over my 21 years of marriage, and it can't be beat!"
Watch video tips and tricks
fresh mushrooms, sliced
apples, cored and diced
1 (4 ounce) can
water chestnuts, drained and chopped
1 (10.75 ounce) can
condensed cream of chicken soup
salt to taste
ground black pepper
dry bread cubes
Haven't made this recipe but it sounds a lot like the one I make. Instead of the cream of chicken soup - I use cream of mushroom soup. Instead of the bread cubes I buy a packaged unseasoned stuffing mix and use the seasoning packet sparingly (I believe the spices are similar to yours). Also,for the meat portion I use Hawaiian Portuguese Sausage and add golden raisins. Instead of the applesauce I dice Fuji apples. A retired firefighter gave me this recipe a long time ago - I have never made any other stuffing and am always asked to make more!
I was SO excited to try a new dressing recipe and chose this one. We were all very disappointed. None of us LOVE bacon and the bacon flavor is overwhelming. If you LOVE bacon, go for it!
I am not a stuffing fan, but when I found this recipe I thought it was worth a shot. I, along with my entire family LOVE this stuffing. It is so full of flavor. It could be a meal in itself. My kids even like this. HINT: I used a 14 oz bag of dry bread cubes, once with plain and once with seasoned and BOTH were great.
We found this stuffing to be wonderful, not overwhelming bacon favored at all as stated before. My only suggestion is use low-fat meats and trim the fat from the bacon to ensure that is not greasy. I used this to make stuffed porkchops and we really loved the flavor it added to the pork chops.
We served this for a special dinner, and it was a big hit! Everyone commented on the great flavor! I made it pretty much exactly as specified (but I don't really measure) and we really enjoyed it. We'll be making this again!
This was the first time I have used this recipe and it was a HUGE hit. Not one ounce was left over (Ill make more next time!). Next time I am going to add one more (Granny Smith) apple as I loved the texture and the sour kick it added to the sweetness of the meats!
This was an excellent stuffing recipe. I feel quilty only giving 4 stars, but I'm just not a huge stuffing fan. I chose this because my family loves mushrooms. For stuffing, it couldn't be any better. I used straight sausage, about 3/4 pounds because that's what I had leftover from another recipe. I skipped the apples and applesauce all together, I don't like fruits with veggies in a recipe. I didn't quite dump in the entire pound of dry bread, cause I was afraid of dry stuffing. It turned out great. I will use this recipe again!
I put this stuffing in cupcake tins and they came out wonderful. I tried it at Thanksgiving and I forgot to add the apple sauce and it came it just fine. It was a big hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple, Sausage, Bacon, and Mushroom Stuffing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 305
** Calories from Fat: 141
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Sausage stuffing gets the sweet-tart treatment with green apples and cranberries.
This stuffing blends sausage, turkey liver, fruits, and veggies.
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.