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Good Old Country Stuffing

Recipe courtesy Paula Deen
Show: Food Network SpecialsEpisode: All Star Thanksgiving
        * Cook Time
1 hr 0 min
        * Level
        * Yield
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 


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