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Good Old Country Stuffing Recipe by Paula Deen

1 ratings
Moderate Level
65 MIN 10 Prep + 55 Cook
Servings
$ /Serving
1 ratings
Print
Moderate Level
65 MIN 10 Prep + 55 Cook
8-10 Servings
$ /Serving

Good Old Country Stuffing Recipe by Paula Deen

1 ratings
Print
1 ratings
Moderate Level
65 MIN 10 Prep + 55 Cook
8-10 Servings
$ /Serving

Ingredients

  • 2 loaves dry white bread
  • 2 cups cooked white rice
  • 1 sleeve saltine crackers, crushed
  • 1 lb bulk breakfast sausage
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 11 cups chicken stock, divided (or turkey stock)
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried sage leaves
  • 3 eggs, beaten
  • 1/4 stick butter, plus 3 tablespoons
  • turkey giblets, from one turkey
  • 2 chicken bouillon cubes
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  • 2 pints button mushrooms, sliced
  • 1 hard boiled egg, sliced

Preparation

Preheat oven to 350°.

 

Crumble dried white bread into a large bowl. Add cooked white rice and crushed saltines. Sauté pork sausage. Add celery and onion and sauté until transparent - 5 to 10 minutes. Pour over bread and rice mixture. Add stock - mix, add salt, pepper, sage and poultry seasoning. Add 3 beaten eggs and mix well. Reserve 2 tablespoons of mix for gravy. Add slices of 1/4 stick of butter on top. Pour into greased pan and bake until done - 45 minutes.

 

Mushroom Giblet Gravy:

 

Bring stock and giblets to a boil. Add bouillon and 2 tablespoons 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, sauté mushrooms until browned in 3 tablespoons butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

Reviews

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1 Review

Carrera
Carrera 11/26/2014
11/26/2014
PLEASE HELP! Rec

PLEASE HELP! Recipe is not written very well. Reseve two tbsp of mix...with bread, rice, and all for gravy?? How much stock goes into stuffing and how much into gravy? Half and half??? Making right now and need answer ASAP! Your page should really have public comments and reviews for others because of issues like this!