Monday 6 October 2014

Paula Deen's Good Old Country Stuffing

2 loaves of dry white bread
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 & freshly ground black pepper
1 tsp dried sage leaves
1 tbsp poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
mushroom giblet gravy

Preheat oven to 350 F.  Crumble dried white bread into large bowl.  Add cooked rice and crushed saltines.  Cook pork sausage in a large saute pan until it browns.  Add celery and onion and saute until transparent (five to ten 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 two tablespoons of the stuffing mixture for the giblet gravy.  Pour into greased pan and bake until golden brown (about 45 minutes).  

Good Old Country Stuffing

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