Good Old Country Stuffing Recipes

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

GOOD OLD COUNTRY STUFFING

Steps:

• Preheat oven to 350 °F.
• Crumble dried white bread into a large bowl. Add cooked white rice and crushed saltines. Sauté pork sausage. Add celery and onion and sauté 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. Reserve 2 tablespoons of mix for gravy. Add slices of 1/4 stick of butter on top. Pour into greased pan and bake until done - 45 minutes.
• Mushroom Giblet Gravy:
• Bring stock and giblets to a boil. Add bouillon and 2 tablespoons 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, sauté mushrooms until browned in 3 tablespoons butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

PAULA DEEN'S COUNTRY STUFFING

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,.

GOOD OLD COUNTRY STUFFING

Steps:

• 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.
• Mushroom 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.