Good Old Country Stuffing

Recipe courtesy Paula Deen

Show: Food Network SpecialsEpisode: All Star Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (181)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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Ingredients

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

Directions

Preheat oven to 350 degrees F.

Crumble oven-dried bread into a large bowl. Add rice and saltines.

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.

Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

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

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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Comments & Reviews

recipe Good Old Country Stuffing
A st. louis, MO 11-26-2009
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amazing
Rated: 5 stars out of 5

Holiday staple now since tried 3 years ago. I cut recipe in half, except use 4 1/2 cups stock
recipe Good Old Country Stuffing
Michelle Sparta, WI 11-26-2009
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Totally perfect!
Rated: 5 stars out of 5

This recipe is so good! It's fun to make, and makes your house smell wonderful!
recipe Good Old Country Stuffing
Amy Spring, TX 11-26-2009
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Very Tasty and Full of Flavor
Rated: 5 stars out of 5

This recipe is terrific, and easy to prepare. Yes it isn't cornbread dressing, but it is closer to the style of dressing I... grew up with. Absolutely yummy! Very close to what mom used to make, except mom didn't use rice.Read more
recipe Good Old Country Stuffing
Jacq Clayton, NY 11-25-2009
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Best stuffing ever Paula is everyone's dream Grandmother
Rated: 5 stars out of 5

I made this last year and is going to be on our Turkeyday menu forever. It was so mouth watering good. There were no left... overs and everyone loved it. Go Butter!Read more
recipe Good Old Country Stuffing
Mary Ballwin, MO 11-24-2009
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Paula revolutionized my dressing!
Rated: 5 stars out of 5

I started making Paula's dressing several years ago and now my holiday guests beg me to make extra portions so they can bring... home stuffing doggie-bags. I serve it with my own gravy and halve the rice but that's the only modification I make. Way to go, Paula!Read more
recipe Good Old Country Stuffing
Beverly Hampton, VA 11-23-2009
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Good, but I make it better
Rated: 4 stars out of 5

I don't care that much for rice so I substituted mashed potatoes. Much richer than rice and the texture is better. I also... skip the saltines. On occasion I don't put in the sausage; but, instead I cook the giblets, chop them, and include in the stuffing. I prefer a moister stuffing; so, I poke holes in the dish of stuffing and dribble in some broth from the cooked giblets.Read more