Paula Deen Good Old Country Stuffing

Paula Deen Good Old Country Stuffing turns dry white bread, rice, sausage and saltines into a moist baked Southern dish, ready in about 1 hour 30 minutes. Save this easy Thanksgiving stuffing for the holiday table, church supper or Sunday dinner, because it's a make-ahead side with its own mushroom giblet gravy.

Let the bread dry out completely before you crumble it, because fresh bread turns the whole pan gummy. Soft bread soaks up the stock too fast and the stuffing bakes up heavy instead of fluffy.

Paula stretches the bread with cooked rice and crushed saltines, so the stuffing holds together without getting pasty. She also stirs a little of the raw stuffing mix into the gravy, which gives it body and a real roasted flavor.

Paula Deen Good Old Country Stuffing

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

380

kcal

Crumbled bread, rice and saltines soak up sausage drippings and stock, then bake until golden on top and soft inside. The mushroom giblet gravy on the side makes every spoonful richer.

Ingredients

• 2 loaves dry white bread
  

• 2 cups cooked white rice
  

• 1 sleeve crushed saltine crackers
  

• 1 lb bulk breakfast sausage
  

• 2 cups chopped celery
  

• 1 large chopped onion
  

• 11 cups divided (or turkey stock)(7 for stuffing and 3 for gravy chicken stock
  

• 1 tablespoon poultry seasoning
  

• 1 teaspoon dried sage leaves
  

• 3 beaten eggs
  

• 1/4 stick plus 3 tablespoons Butter
  

• from one turkey turkey giblets
  

• 2 chicken bouillon cubes
  

• 3 tablespoons cornstarch
  

• 1/3 cup cold water
  

• 2 pints sliced button mushrooms
  

• 1 hard boiled sliced egg
  

Directions

• Preheat the oven: Preheat the oven to 350°F and grease a 9x13 baking dish. Then set it aside while you build the stuffing.
• Mix the bread base: Crumble 2 loaves of dry white bread into a large bowl, then add 2 cups cooked white rice and 1 sleeve crushed saltine crackers. Toss it all together so the rice and crumbs spread evenly.
• Cook the sausage and vegetables: Sauté 1 pound bulk breakfast sausage in a large skillet until browned. Then add 2 cups chopped celery and 1 large chopped onion, and cook for 5 to 10 minutes until the vegetables turn transparent.
• Combine and season: Pour the sausage mixture over the bread and rice, then add 7 cups of the chicken or turkey stock. Stir in the salt, pepper, 1 teaspoon dried sage and 1 tablespoon poultry seasoning, then mix in the 3 beaten eggs.
• Reserve and bake: Scoop out 2 tablespoons of the mixture for the gravy and set it aside. Pour the rest into the greased pan, dot the top with slices of 1/4 stick butter and bake for 45 minutes.
• Start the gravy: Bring the remaining 3 cups stock and the turkey giblets to a boil in a saucepan. Add 2 chicken bouillon cubes and the 2 tablespoons reserved stuffing mixture, then stir until the cubes dissolve.
• Thicken the gravy: Whisk 3 tablespoons cornstarch with 1/3 cup cold water into a slurry, then pour it into the boiling stock. Cook for 2 to 3 minutes until it thickens.
• Brown the mushrooms: While the gravy simmers, sauté 2 pints sliced button mushrooms in 3 tablespoons butter until browned. Then stir them into the gravy with 1 sliced hard boiled egg and salt and pepper to taste.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this stuffing ahead of time?

You can assemble it a day ahead and keep it covered in the fridge, then bake it just before serving. Add 10 extra minutes if it goes in cold, since the center takes longer to heat through.

How do I dry out the bread quickly?

Tear the slices into pieces, spread them on sheet pans and bake at 250°F for about 30 minutes, turning once. They should feel dry and crisp, because damp bread makes a mushy stuffing.

Can I leave out the sausage?

Yes, you can skip the sausage and sauté the celery and onion in extra butter instead. The stuffing will taste milder, so add a pinch more sage and poultry seasoning.

How do I store and reheat leftovers?

Keep leftover stuffing in an airtight container in the fridge for 3 to 4 days. Reheat it covered in a 350°F oven with a splash of stock, so it stays moist.

What if I don't have turkey giblets for the gravy?

Use extra chicken stock and the bouillon cubes, and the gravy will still taste good. The giblets add a deeper roasted flavor, but the mushrooms and reserved stuffing mix carry most of the body.