Paula Deen'S Country Stuffing

• 2 loaves white bread, oven dried (recommended-Pepperidge Farm)
• 2 cups cooked white rice
• 4 ounces saltine crackers, crushed (1 sleeve)
• 1 lb bulk sausage (breakfast type)
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• salt & freshly ground black pepper
• 1 teaspoon dried sage
• 1 tablespoon poultry seasoning
• 3 eggs, beaten
• 1/8 cup butter, melted

1. Preheat oven to 350 degrees F.
2. Crumble oven-dried bread into a large bowl. Add rice and saltines.
3. 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.
4. Pour stuffing into a greased pan and bake until cooked through and golden brown,.

loaves white bread, white rice, crackers, sausage, celery, onion, chicken stock, salt, sage, poultry seasoning, eggs, butter

Taken from www.food.com/recipe/paula-deens-country-stuffing-195955 (may not work)