Deluxe Sausage & Mushroom Stuffing--A New Twist on a Holiday Favorite
Prep time
Cook time
Total time
Serves: 8-10
  • 1 can (23 oz) Campbell's Cream of Mushroom Soup
  • 1 lb mild bulk sausage
  • 1 cup chopped celery
  • ½ cup chopped onion
  • 8 oz fresh button mushrooms, sliced in half*
  • 1 cup Swanson Chicken Broth
  • 12 oz bag seasoned stuffing croutons**
  • 2 tbs melted butter
  1. *canned may be substituted or an equal amount of larger mushrooms, sliced
  2. **Unseasoned stuffing croutons may be substituted. Add 2-4 tsp poultry seasoning, if desired, to the soup mixture.
  3. Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish.
  4. Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly.
  5. Mix the soup, celery, broth and browned sausage mixture in a very large bowl.
  6. Add the croutons and stir so they are well coated with the soup mixture.
  7. Turn stuffing into prepared pan and cover with aluminum foil.
  8. Bake for 25-30 minutes covered.
  9. Remove foil, drizzle with melted butter and cook for an additional 10-15 minutes, or until top is browned.
  11. Follow recipe up until the addition of the croutons to the soup mixture.
  12. Lightly spray the liner of a 5-6 quart slow cooker with non-stick spray.
  13. Add the stuffing mixture to the slow cooker.
  14. Cook on low 4-6 hours, high 2-4 hours. Slow cooker times are approximate, always check for doneness at minimum time.
  15. Switch to warm setting until ready to serve.
Recipe by The Midnight Baker at