Good Old Country Stuffing (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
2 loaves oven-dried white bread (recommended: pepperidge farm) |
2 cups cooked white rice |
1 sleeve crushed saltines |
1 pound bulk breakfast sausage |
2 cups chopped celery |
1 large onion, chopped |
7 cups chicken stock |
salt and freshly ground black pepper |
1 teaspoon dried sage leaves |
1 tablespoon poultry seasoning |
3 eggs, beaten |
1/4 stick butter, melted |
mushroom giblet gravy, recipe follows |
4 cups turkey or chicken stock |
Directions:
1. Preheat oven to 350 degrees F.
2. Crumble oven-dried bread into a large bowl. Add rice and saltines.
3. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
4. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
5. Mushroom Giblet Gravy:
6. Giblets from 1 turkey
7. 2 chicken bouillon cubes
8. 2 tablespoons reserved stuffing mixture
9. 3 tablespoons cornstarch
10. 1/3 cup cold water
11. 2 pints button mushrooms, sliced
12. 3 tablespoons butter
13. 1 hard boiled egg, sliced
14. Salt and freshly ground black pepper
15. Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
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