Paula Deen's Thanksgiving Stuffing and Gravy |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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southern style Ingredients:
2 loaves oven-dried white bread (recommended ( pepperidge farm) |
2 cups cooked white rice |
32 crushed saltines (1 sleeve) |
1 lb bulk breakfast sausage |
2 cups chopped celery |
1 large onion, chopped |
7 cups chicken stock |
salt |
fresh ground black pepper |
1 teaspoon dried sage |
1 tablespoon poultry seasoning |
3 eggs, beaten |
1/8 cup butter, melted |
4 cups turkey stock or 4 cups chicken stock |
turkey giblets, from 1 turkey |
2 chicken bouillon cubes |
2 tablespoons prepared stuffing |
3 tablespoons cornstarch |
1/3 cup cold water |
2 pints button mushrooms, sliced |
3 tablespoons butter |
1 hard-boiled egg, sliced |
salt |
fresh ground black pepper |
Directions:
1. Stuffing:.
2. Preheat oven to 350 degrees F.
3. Crumble oven-dried bread into a large bowl. Add rice and saltines.
4. 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.
5. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
6. Giblet Gravy:.
7. 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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