9 Tbsp. butter, divided, plus more, if needed
1 8-oz. box Stove Top Stuffing Mix for Turkey
1 cup chicken broth, plus more, if needed
1 14-oz. package of Pepperidge Farm Herbed Seasoned Stuffing
½ lb. fresh pork sausage
1 cup onions, chopped
½ cup celery, chopped
2 Tbsp. fresh Italian parsley, chopped
1 Tbsp. olive oil
1 cup mushrooms, sliced
1 cup cooked chicken or turkey, diced (optional)
• Boil 1½ cups water and 4 tablespoons butter in a medium saucepan. Stir in the contents of the Stove Top stuffing mix pouch; cover. Remove from heat. Let stand 5 minutes. Fluff with a fork and set aside.
• In a separate saucepan, melt 5 tablespoons butter over medium-high heat. Remove from heat. Add 1 cup chicken broth, 1 cup water and Pepperidge Farm stuffing mix to the saucepan and mix lightly.
• In a large bowl, combine the two prepared stuffing mixes and set aside.
• In a large skillet over medium heat, cook the pork sausage, crumbling it as it cooks. When sausage is nearly cooked, add the onions, celery and parsley. Saute until the onions are soft and translucent. Add up to 4 tablespoons butter if the mixture seems too dry. Add the pork mixture to the stuffing mixture.
• Warm the olive oil in the skillet. Add the mushrooms and saute lightly. Stir mushrooms into the stuffing mixture.
• In a separate bowl, beat the eggs. Add the eggs to the stuffing mixture, along with the diced chicken, if using. Combine well. Consistency should be mushy, but not too wet.
• Spray a 9-by-13-inch serving dish with cooking spray. Transfer stuffing mixture to the dish and spread evenly. (If not cooking the same day, cover tightly and refrigerate, but bring to room temperature before baking.)
• Preheat the oven to 325 degrees.
• Bake, covered, 45 minutes. Remove the cover and check stuffing for moistness. If it is too dry, add ¼ cup warmed chicken or turkey broth. Bake, uncovered, 15 to 20 minutes longer.