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PreparaLon
1. Crumble
d ried
w hite
b read
i nto
a
l arge
b owl.
A dd
c ooked
white
r ice
a nd
c rushed
s alAnes
2. Heat
o val
r oaster
t o
3 75
d egrees.
3. Add
p ork
s ausage
a nd
s aute
5 -‐7
m inutes,
a dd
¼
s Ack
b uEer,
celery
a nd
o nion,
a nd
s auté
u nAl
t ransparent
5
t o
1 0
minutes.
P our
o ver
b read
a nd
r ice
m ixture.
4. In
a
s eparate
b owl,
a dd
s tock,
s alt,
p epper,
s age,
p oultry
seasoning
a nd
b eaten
e ggs
a nd
m ix
w ell.
R eserve
2
tablespoons
o f
m ix
f or
g ravy.
5. Add
s tock
m ixture
t o
b read,
r ice
a nd
s ausage
m ixture;
m ix
well.
6. Reduce
t o
3 00°F
d egrees,
c over
a nd
c ook
f or
3 0
m inutes,
sArring
o ccasionally.
Mushroom
G iblet
G ravy:
1. Bring
s tock
a nd
g iblets
t o
a
b oil.
2. Add
b ouillon
a nd
2
t ablespoons
r eserved
s tuffing
m ixture.
3. Make
a
s lurry
b y
w hisking
t ogether
t he
c ornstarch
a nd
water
a nd
a dd
t o
t he
b oiling
s tock;
c ook
2
t o
3
m inutes.
4. Meanwhile,
s auté
m ushrooms
u nAl
b rowned
i n
3
tablespoons
b uEer.
A dd
m ushrooms
t o
g ravy
w ith
e gg
a nd
salt
a nd
p epper,
t o
t aste.
16
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