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Country Stuffing Recipe

Ingredients

How to make it

  • 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.

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