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    STUFFING


    Source of Recipe


    PAULA DEEN

    List of Ingredients




    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

    Recipe



    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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