Paula Deens Country Stuffing Recipes

TURKEY / CHICKEN STUFFING

Steps:

• Preheat oven to 350º (if cooking in loaf pan)
• In large stockpot, melt butter. Stir in chopped onions, salt and pepper and cook until onions are translucent.
• Add celery and cook over low heat until just tender. Tear loaf of bread into pieces and add to stockpot with onion mixture and toss well until mixed.
• Turn off heat and allow to cool, 15 to 20 minutes.
• Crack eggs into mixture and use hands to toss well. Make sure the mixture is wet. Add more eggs if needed.
• Pack cooled mixture tightly if stuffing a bird. A loaf pan can be used. After packing dressing into loaf pan pierce with a knife and pour chicken or turkey stock over dressing 1/4 to 1/2 cup per loaf pan.
• Bake at 350º for 30 minutes.
• Notes from Paula's test kitchen: This dressing works well in a loaf pan. We found the dressing much more flavorful if you took the time to separate the oil from the stock before adding to the pan. We also added 2 tablespoons of chopped fresh rosemary to kick up the flavor. Serves 6 in loaf pan and 12 for turkey.

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,.

SOUTHERN CORNBREAD STUFFING- PAULA DEEN

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
• Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
• Pour the vegetable mixture over cornbread mixture.
• Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
• Add beaten eggs and mix well.
• Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY

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.