Good Old Country Stuffing

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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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

4 cups turkey or chicken stock

Mushroom Giblet Gravy:

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

Directions

  1. Preheat oven to 350 degrees F.
  2. Crumble oven-dried bread into a large bowl. Add rice and saltines.
  3. 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.
  4. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

Mushroom Giblet Gravy:

  1. 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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