Bacon & Sausage Stuffing

• 1 pound bulk pork sausage
• 1 pound thick-sliced bacon strips, chopped
• 1/2 cup butter, cubed
• 1 large onion, chopped
• 3 celery ribs, sliced
• 10-1/2 cups unseasoned stuffing cubes
• 1 cup sliced fresh mushrooms
• 1 cup chopped fresh parsley
• 4 teaspoons dried sage leaves
• 4 teaspoons dried thyme
• 6 large eggs
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1-1/4 cups chicken stock

1. In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings.
2. Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat.
3. 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.
4. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160u0b0. Remove lid; let stand 15 minutes before serving.

pork sausage, bacon, butter, onion, celery, cubes, mushrooms, parsley, sage, thyme, eggs, condensed cream, chicken stock

Taken from www.tasteofhome.com/recipes/bacon-sausage-stuffing/ (may not work)