Paula Deen's Country Stuffing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Great Paula Deen recipe that I am wanting to try very soon. Cook time is based on the pre-cooked rice and bread that has already been dried. Ingredients:
2 loaves white bread, oven dried (recommended-pepperidge farm) |
2 cups cooked white rice |
4 ounces saltine crackers, crushed (1 sleeve) |
1 lb bulk sausage (breakfast type) |
2 cups celery, chopped |
1 large onion, chopped |
7 cups chicken stock |
salt & freshly ground black pepper |
1 teaspoon dried sage |
1 tablespoon poultry seasoning |
3 eggs, beaten |
1/8 cup butter, melted |
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,.
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