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Ingredients
- 2 2 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
- 2 2 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
- 2 2 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
- 1 1 1 sleeve crushed saltines
- 1 1 1 sleeve crushed saltines
- 1 1 1 sleeve crushed saltines
- 1 1 1 pound bulk breakfast sausage (sage)
- 1 1 1 pound bulk breakfast sausage (sage)
- 1 1 1 pound bulk breakfast sausage (sage)
- 2 2 2 cups chopped celery
- 2 2 2 cups chopped celery
- 2 2 2 cups chopped celery
- 1 1 1 large onion, chopped
- 1 1 1 large onion, chopped
- 1 1 1 large onion, chopped
- 7 7 7 cups chicken stock
- 7 7 7 cups chicken stock
- 7 7 7 cups chicken stock
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1 1 1 teaspoon dried sage leaves
- 1 1 1 teaspoon dried sage leaves
- 1 1 1 teaspoon dried sage leaves
- 1 1 1 tablespoon poultry seasoning
- 1 1 1 tablespoon poultry seasoning
- 1 1 1 tablespoon poultry seasoning
- 3 3 3 eggs, beaten
- 3 3 3 eggs, beaten
- 3 3 3 eggs, beaten
- 1/4 1/4 1/4 stick butter, melted
- 1/4 1/4 1/4 stick butter, melted
- 1/4 1/4 1/4 stick butter, melted
- Mushroom Giblet Gravy, recipe follows
- Mushroom Giblet Gravy, recipe follows
- Mushroom Giblet Gravy, recipe follows
- 4 4 4 cups turkey or chicken stock
- 4 4 4 cups turkey or chicken stock
- 4 4 4 cups turkey or chicken stock
- 1 from 1 turkey
- 1 from 1 turkey
- 1 from 1 turkey
- 2 2 2 chicken bouillon cubes
- 2 2 2 chicken bouillon cubes
- 2 2 2 chicken bouillon cubes
- 2 2 2 tablespoons reserved stuffing mixture
- 2 2 2 tablespoons reserved stuffing mixture
- 2 2 2 tablespoons reserved stuffing mixture
- 3 3 3 tablespoons cornstarch
- 3 3 3 tablespoons cornstarch
- 3 3 3 tablespoons cornstarch
- 1/3 1/3 1/3 cup cold water
- 1/3 1/3 1/3 cup cold water
- 1/3 1/3 1/3 cup cold water
- 2 2 2 pints button mushrooms, sliced
- 2 2 2 pints button mushrooms, sliced
- 2 2 2 pints button mushrooms, sliced
- 3 3 3 tablespoons butter
- 3 3 3 tablespoons butter
- 3 3 3 tablespoons butter
- 1 1 1 hard boiled egg, sliced
- 1 1 1 hard boiled egg, sliced
- 1 1 1 hard boiled egg, sliced
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
Preparation
Step 1
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.
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.