SUBMITTED BY Rick Thompson
Southern Country Dressing
2 baguettes (long French bread), stale, cut into 1-inch cubes
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350F.
Place bread in 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.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Southern Country Dressing
2 baguettes (long French bread), stale, cut into 1-inch cubes
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350F.
Place bread in 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.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
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