Paula Deens Country Stuffing Recipes

PAULA DEEN'S COUNTRY STUFFING

Paula Deen's Country Stuffing image

Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.

Provided by shimmerchk

Categories Thanksgiving

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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,.

Nutrition Facts : Calories 727.2, Fat 23.7, SaturatedFat 7.1, Cholesterol 134.7, Sodium 1660, Carbohydrate 97.3, Fiber 4.3, Sugar 10.2, Protein 28.6

PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY

Paula Deen's Thanksgiving Stuffing and Gravy image

Make and share this Paula Deen's Thanksgiving Stuffing and Gravy recipe from Food.com.

Provided by bigg7g

Categories Thanksgiving

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 1138.3, Fat 46.1, SaturatedFat 16.6, Cholesterol 238.7, Sodium 2688, Carbohydrate 134, Fiber 6.3, Sugar 14.8, Protein 44.1

SOUTHERN CORNBREAD STUFFING- PAULA DEEN

Southern Cornbread Stuffing- Paula Deen image

Paula Deen's recipe is a family favorite now. It's more like a true southern dressing though, not something you can make to stuff a turkey with but you won't care when you taste it.

Provided by plannermom

Categories Thanksgiving

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

cornbread (any recipe making one pan will do)
7 slices oven-dried white bread
32 saltine crackers (1 sleeve)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
fresh ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Steps:

Preheat oven to 350°F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Add beaten eggs and mix well.
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Nutrition Facts : Calories 342.4, Fat 18.9, SaturatedFat 9.4, Cholesterol 153.1, Sodium 1003.4, Carbohydrate 30.1, Fiber 1.6, Sugar 5.9, Protein 12.5

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