This is from the Food Network website...
Good Old Country Stuffing
Recipe courtesy Paula Deen
Show: Food Network SpecialsEpisode: All Star Thanksgiving
* Cook Time
1 hr 0 min
8 to 10 servings
* 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
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.
Rhonda G in Missouri