In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Stir in the stuffing cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
In the same skillet, saute the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 5-qt. slow cooker. Cover and cook on low for 3 hours, stirring once. Yield: 9 servings.
3/4 cup equals 267 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 796 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.