Paula Deen's Thanksgiving Stuffing and Gravy
- Ready In:
- 1hr 25mins
- Ingredients:
- 24
- Serves:
-
6
ingredients
-
turkey stuffing recipe
- 2 loaf oven-dried white bread (recommended ( Pepperidge Farm)
- 473.18 ml cooked white rice
- 32 crushed saltines (1 sleeve)
- 453.59 g bulk breakfast sausage
- 473.18 ml chopped celery
- 1 large onion, chopped
- 1656.13 ml chicken stock
- salt
- fresh ground black pepper
- 4.92 ml dried sage
- 14.79 ml poultry seasoning
- 3 eggs, beaten
- 29.57 ml butter, melted
-
Mushroom Giblet Gravy
- 946.36 ml turkey stock or 946.36 ml chicken stock
- turkey giblets, from 1 turkey
- 2 chicken bouillon cubes
- 29.58 ml prepared stuffing
- 44.37 ml cornstarch
- 78.78 ml cold water
- 946.38 ml button mushrooms, sliced
- 44.37 ml butter
- 1 hard-boiled egg, sliced
- salt
- fresh ground black pepper
directions
-
Stuffing:
- 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.
-
Giblet Gravy:
- 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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