Lunch: Good Old Country Stuffing

A classic country style bread-and-sausage stuffing with a mushroom gravy.

Ingredients

2 loaves dry white bread
2 cups cooked white rice
1 sleeve saltine crackers, crushed
1 lb bulk breakfast sausage
2 cups celery, chopped
1 large onion, chopped
11 cups chicken stock, divided (or turkey stock)
1 tablespoon poultry seasoning
1 teaspoon dried sage leaves
3 eggs, beaten
1/4 stick butter, plus 3 tablespoons
turkey giblets, from one turkey
2 chicken bouillon cubes
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
1 hard boiled egg, sliced

Instructions

Preheat oven to 350 °.
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.

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