Good Old Country Stuffing
CATEGORIES
INGREDIENTS
  • Cooking Time: 1 hr
  • Servings: 8-10
  • Preparation Time: 45-60
  • * 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
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  3. Crumble oven-dried bread into a large bowl. Add rice and saltines.
  5. 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.
  7. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.