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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 lb bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 tsp dried sage leaves
1 tbsp poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350. 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. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
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GOOD OLD COUNTRY STUFFING (Paula Deen)
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 lb bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 tsp dried sage leaves
1 tbsp poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350. 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. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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