Categories: Casserole, Paula Deen, Side Dish, Stuffing Dressing
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
Directions
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Preheat oven to 350 degrees F.
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Crumble oven-dried bread into a large bowl. Add rice and saltines.
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Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes.
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Pour over bread and rice mixture.
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Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well.
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Pour stuffing into a greased pan and bake until cooked through and golden brown,.