- 1
- 25 mins
- 85 mins
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
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.