Paula Deen'S Thanksgiving Stuffing And Gravy

• turkey stuffing recipe
• 2 loaves oven-dried white bread (recommended ( Pepperidge Farm)
• 2 cups cooked white rice
• 32 crushed saltines (1 sleeve)
• 1 lb bulk breakfast sausage
• 2 cups chopped celery
• 1 large onion, chopped
• 7 cups chicken stock
• salt
• fresh ground black pepper
• 1 teaspoon dried sage
• 1 tablespoon poultry seasoning
• 3 eggs, beaten
• 1/8 cup butter, melted
• Mushroom Giblet Gravy
• 4 cups turkey stock or 4 cups chicken stock
• turkey giblets, from 1 turkey
• 2 chicken bouillon cubes
• 2 tablespoons prepared stuffing
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 2 pints button mushrooms, sliced
• 3 tablespoons butter
• 1 hard-boiled egg, sliced
• salt
• fresh ground black pepper

1. Stuffing:
2. Preheat oven to 350 degrees F.
3. Crumble oven-dried bread into a large bowl. Add rice and saltines.
4. 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.
5. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
6. Giblet Gravy:
7. 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.

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Taken from www.food.com/recipe/paula-deens-thanksgiving-stuffing-and-gravy-196546 (may not work)