Paula Deen’s Good Old Country Stuffing & Mushroom Giblet Gravy

For the Stuffing:
2 loaves dry white bread, recommended: Pepperidge Farm
2 cup cooked white rice
1 sleeve crushed saltines
1 lb bulk breakfast sausage
2 cup chopped celery
1 large onion, chopped
7 cup chicken stock
Salt and freshly ground black pepper
1 tablespoon poultry seasoning
1 teaspoon dried sage leaves
3 eggs, beaten
1/4 stick of butter
Mushroom Giblet Gravy, recipe follows

For the 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

For the Stuffing:
Preheat oven to 350 degrees.

Crumble dried white bread into a large bowl. Add cooked white rice, and crushed saltines. Saute pork sausage. Add celery and onion and saute until transparent - 5 to 10 minutes. Pour over bread and rice mixture. Add stock - mix, add salt, pepper, sage, and poultry seasoning. Add 3 beaten eggs and mix well. Add slices of butter on top. Pour into greased pan and bake until done - 45 minutes.

For the 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.

Yield: 8-10 servings
Preparation time: 10 minutes
Cook time: 50-55 minutes
Ease of preparation: moderately easy