Deluxe Sausage & Mushroom Stuffing--A New Twist on a Holiday Favorite
Elevate your stuffing from ordinary to outstanding this Thanksgiving with this creative use of Campbell’s® Cream of Mushroom Soup in the family-sized can!
Servings: 8 -10
Calories: 337kcal
Ingredients
- 23 oz Campbell's Cream of Mushroom Soup
- 1 lb mild bulk sausage
- 1 cup chopped celery
- 1/2 cup chopped onion
- 8 oz fresh button mushrooms sliced in half*
- 1 cup Swanson Chicken Broth
- 12 oz bag seasoned stuffing croutons**
- 2 tbsp melted butter
Instructions
- *canned may be substituted or an equal amount of larger mushrooms, sliced
- **Unseasoned stuffing croutons may be substituted. Add 2-4 tsp poultry seasoning, if desired, to the soup mixture.
- Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish.
- Brown sausage, onion and mushrooms in a large skillet; drain and cool slightly.
- Mix the soup, celery, broth and browned sausage mixture in a very large bowl.
- Add the croutons and stir so they are well coated with the soup mixture.
- Turn stuffing into prepared pan and cover with aluminum foil.
- Bake for 25-30 minutes covered.
- Remove foil, drizzle with melted butter and cook for an additional 10-15 minutes, or until top is browned.
- SLOW COOKER DIRECTIONS:
- Follow recipe up until the addition of the croutons to the soup mixture.
- Lightly spray the liner of a 5-6 quart slow cooker with non-stick spray.
- Add the stuffing mixture to the slow cooker.
- Cook on low 4-6 hours, high 2-4 hours. Slow cooker times are approximate, always check for doneness at minimum time.
- Switch to warm setting until ready to serve.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 16g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1287mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg