Good Old Country Stuffing

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Good Old Country Stuffing Good Old Country Stuffing Recipe Courtesy of


Servings: 8-10 servings
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Difficulty: Moderate

Ingredients Add to grocery list

2   loaves dry white bread, recommended: Pepperidge Farm
2 cups cooked white rice
1   sleeve crushed saltines
1 lb bulk breakfast sausage
2 cups chopped celery
1   large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 tablespoon poultry seasoning
1 teaspoon dried sage leaves
3   eggs, beaten
1/4   stick of butter
Mushroom Giblet Gravy, recipe follows

Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3-cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper

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Directions

Preheat oven to 350 degrees.

Crumble dried white bread into a large bowl. Add cooked white rice, and crushed saltines. Saute pork sausage. Add celery and onion and saute 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. Add slices 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 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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Leave a Comment

Reader Comments:

54321

I made this in 2010 and 2011 and can't wait to make it again this year...the best stuffing out there as far as I'm concerned:)

By Patti D on November 26, 2013

54321

I always followed by Mom's stuffing recipe, which really was not a written down recipe. I just watched what she did and never forgot. Once I tried this recipe I incorporated it into my Thanksgiving routine. I always add rice and saltine crackers. I do sometimes use a bag of cubed Pepperidge farm stuffing instead of loaves of bread. I also sauté the liver and heart (part of my Mom's recipe) with sausage. I make my own stock from roasted turkey wings (Tyler Florence recipe). I love this stuffing and I put some in the bird and leave some out of the bird. It is great both ways! Love you Paula!!

By RoseAnn Powers on November 10, 2013

54321

HOLA PAULA BUENAS TARDES, LE SALUDO CON MUCHO GUSTO, SABE ME ENCANTA VER SU PROGRAMA, ES USTED UNA PERSONA SUPER ENCANTADORA, AL IGUAL QUE TUS HIJOS, DE VERDAD TODO LO QUE HACE ME GUSTA MUCHO,CUIDESE MUCHO Y LE MANDO UN FUERTE ABRAZO. Atte. Michelle

By Michelle Canales on February 21, 2012

54321

Paula Deen is an inspiration, a joy and a pleasure. I recently read her story and was so inspried by her success, as I am going through a very tough time emotionally/financially due to my daughter's chronic illness. I want Paula to know how much reading her story helped me and made me love her even more upon hearing how she is still so sweet, kind and charitable in spite of her enormous success/fame. I wish her, and her entire family and loved ones a Blessed Thanksgiving. Thank you Paula.

By Irene Smith on November 22, 2011

54321

I love this recipe, a must at your thanksgiving table.

By Elizabeth Riojas on November 22, 2011

54321

i Love this stuffing but my rice is always crunchy!...yes it is cooked when i put it in the mix!! My son made it same thing happened. I think I will just leave out the rice!!!

By Anonymous on November 19, 2011

54321

dear Paula, seeing a recipe for stuffing that was not cornbread was a joy. I have made my mother's and her mother's before her white bread dressing for over 50 years now, and my family loves it. I was amazed to see your Good Old Country Stuffing was virtually the same recipe! Wow! Thank you for being you!!

By Penny Mason on November 15, 2011

54321

I am truely sorry I wouldn't eat5 either of these dressing or stuffing which ever you wantr to call it, I call it dressing myself, but mine is turkey dressing or chicken dressing, my mother had made these all my life well all my life before she passed away and are so good so gooddddd yummmmm. Turkey is added to one and chicken in the other one. I hope this rating thing is for mine not for yours, your wouold only get a one from me, like i said am sorry and don't mean to sound mean or hateful or rude.

By Sandra Stow on November 13, 2011

54321

I make this every year now. Everyone loves it. I have to take it everywhere I go. I have a split family so I make a lot of it, but it's so worth it...

By Anonymous on November 24, 2010

54321

OMG!! This is the best stuffing I have ever had. I used to love my mom's stuffing but after making this stuffing for the last three years, my mom's just doesn't taste the same. Thanks Paula!!

By Anonymous on November 17, 2010

54321

I love this recipe!!! The sausage gives it so much flavor. This will be made every year in my family!

By Anonymous on November 29, 2009

54321

great and easy...low in fat

By Anonymous on November 23, 2009

54321

This is the best stuffing I have ever had!!!

By Anonymous on November 10, 2009

54321

This is the best stuffing I have ever had!!!

By Anonymous on November 10, 2009

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