PreparaLon
1. Crumble dried white bread into a large bowl. Add cooked
white rice and crushed salAnes
2. Heat oval roaster to 375 degrees.
3. Add pork sausage and saute 5-‐7 minutes, add ¼ sAck buEer,
celery and onion, and sauté unAl transparent 5 to 10
minutes. Pour over bread and rice mixture.
4. In a separate bowl, add stock, salt, pepper, sage, poultry
seasoning and beaten eggs and mix well. Reserve 2
tablespoons of mix for gravy.
5. Add stock mixture to bread, rice and sausage mixture; mix
well.
6. Reduce to 300°F degrees, cover and cook for 30 minutes,
sArring occasionally.
Mushroom Giblet Gravy:
1. Bring stock and giblets to a boil.
2. Add bouillon and 2 tablespoons reserved stuffing mixture.
3. Make a slurry by whisking together the cornstarch and
water and add to the boiling stock; cook 2 to 3 minutes.
4. Meanwhile, sauté mushrooms unAl browned in 3
tablespoons buEer. Add mushrooms to gravy with egg and
salt and pepper, to taste.
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