Paula Deens Thanksgiving Stuffing And Gravy Recipes

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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

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

PAULA DEEN'S GIBLET GRAVY



Paula Deen's Giblet Gravy image

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

Provided by KathyP53

Categories     Sauces

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 cups turkey stock or 4 cups chicken stock
turkey giblets, from 1 turkey
2 chicken bouillon cubes
2 tablespoons prepared stuffing (reserved from your stuffing recipe)
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:

  • 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 2-3 minute.
  • Meanwhile, saute mushrooms until browned in butter.
  • Add mushrooms to gravy with egg.
  • Salt and pepper, to taste.

Nutrition Facts : Calories 75.1, Fat 5.5, SaturatedFat 3, Cholesterol 38.1, Sodium 243.1, Carbohydrate 4.8, Fiber 0.5, Sugar 0.9, Protein 2.2

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