Good Old Country Stuffing

Ingredients

• 2  loaves oven-dried bread white (recommended: Pepperidge Farm)
• 1 pound bulk breakfast sausage 
• 0.3 stick butter melted
• 3 tablespoons butter 
• 2 pints button mushrooms sliced
• 2 cups celery chopped
• 2  chicken bouillon cubes 
• 4 cups chicken stock see 
• 7 cups chicken stock see 
• 2 cups rice white cooked
• 3 tablespoons cornstarch 
• 1  hardboiled egg sliced
• 3  eggs beaten
• 1 large onion chopped
• 1 tablespoon poultry seasoning 
• 1 teaspoon sage leaves dried
• 10 servings salt and pepper black freshly ground
• 1  sleeve saltines crushed
• 2 tablespoons reserved stuffing mixture 
• 1  giblets from turkey 
• 0.3 cup water cold

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 350 degrees F.
2. Crumble oven-dried bread into a large bowl.
3. Add rice and saltines.
4. Cook sausage in a large skillet until it starts to brown.
5. Add celery and onion and saute until transparent, 5 to 10 minutes.
6. Pour over bread and rice mixture.
7. Add stock and mix well.
8. Add salt, pepper, sage, and poultry seasoning.
9. Mix well.
10. Add the beaten eggs and melted butter.
11. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
12. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
13. Bring stock and giblets to a boil.
14. 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.
15. Add mushrooms to gravy with egg and salt and pepper, to taste.