Paula Deen'S Thanksgiving Stuffing And Gravy - cooking recipe

Ingredients

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

Preparation

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.