Paula Deen's Thanksgiving Stuffing and Gravy

By ctozzi

southern style

Ingredients

• 2 loaves oven-dried White bread (recommended ( Pepperidge Farm)
• 2 cups cooked white rice
• 32 crushed saltines (1 sleeve)
• 1 lb bulk breakfast sausage
• 2 cups chopped celery
• 1 large onion, chopped
• 7 cups chicken stock
• salt
• fresh ground black pepper
• 1 teaspoon dried sage
• 1 tablespoon poultry seasoning
• 3 eggs, beaten
• 1/8 cup butter, melted
• 4 cups turkey stock or 4 cups chicken stock
• turkey giblets, from 1 turkey
• 2 chicken bouillon cubes
• 2 tablespoons prepared stuffing
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 2 pints button mushrooms, sliced
• 3 tablespoons butter
• 1 hard-boiled egg, sliced
• salt
• fresh ground black pepper

Details

Servings 1
Preparation time 25mins
Cooking time 85mins
Adapted from food.com

Preparation

Step 1

1 Stuffing:.

2 Preheat oven to 350 degrees F.

3 Crumble oven-dried bread into a large bowl. Add rice and saltines.

4 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.

5 Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

6 Giblet Gravy:.

7 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.