SAUSAGE DRESSING PAULA DEEN RECIPES

PAULA DEEN'S COUNTRY STUFFING RECIPE - FOOD.COM

Paula Deen's Country Stuffing Recipe - Food.com image

Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 loaves white bread, oven dried (recommended-Pepperidge Farm)
2 cups cooked white rice
4 ounces saltine crackers, crushed (1 sleeve)
1 lb bulk sausage (breakfast type)
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
salt & freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
3 eggs, beaten
1/8 cup butter, melted

Steps:

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,.

Nutrition Facts : Calories 727.2, FatContent 23.7, SaturatedFatContent 7.1, CholesterolContent 134.7, SodiumContent 1660, CarbohydrateContent 97.3, FiberContent 4.3, SugarContent 10.2, ProteinContent 28.6

PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY RECIPE - FOOD.COM

Paula Deen's Thanksgiving Stuffing and Gravy Recipe - Food.com image

Make and share this Paula Deen's Thanksgiving Stuffing and Gravy recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

2 loaves oven-dried white bread (recommended ( Pepperidge Farm)
2 cups cooked white rice
32 crushed saltines (1 sleeve)
1 lb bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
salt
fresh ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
3 eggs, beaten
1/8 cup butter, melted
4 cups turkey stock or 4 cups chicken stock
turkey giblets, from 1 turkey
2 chicken bouillon cubes
2 tablespoons prepared stuffing
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard-boiled egg, sliced
salt
fresh ground black pepper

Steps:

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.

Nutrition Facts : Calories 1138.3, FatContent 46.1, SaturatedFatContent 16.6, CholesterolContent 238.7, SodiumContent 2688, CarbohydrateContent 134, FiberContent 6.3, SugarContent 14.8, ProteinContent 44.1

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