Ingredients
1 pound bulk pork sausage1 pound thick-sliced bacon strips, chopped1/2 cup butter, cubed1 large onion, chopped3 celery ribs, sliced10-1/2 cups unseasoned stuffing cubes1 cup sliced fresh mushrooms1 cup chopped fresh parsley4 teaspoons dried sage leaves4 teaspoons dried thyme6 large eggs2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1-1/4 cups chicken stock
Preparation
In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings.
Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In the same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat.
In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat.
Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.
