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Good Old Country Stuffing

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat oven to 350 °F.

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.