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Good Old Country Stuffing Recipe by Paula Deen

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

Good Old Country Stuffing Recipe by Paula Deen

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.

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