"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Stuffing, Country Recipe

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This recipe for Stuffing, Country, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne
Added: Friday, February 11, 2005


2 loaves dry white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 lb bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and ground black pepper to taste
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning

Preheat the oven to 350 degrees.
Crumble the dried white bread into a very large bowl.
Add the cooked white rice, and crushed saltines; set aside.
Cook the pork sausage in a large saute pan until it starts to brown. Add the celery and the onions; saute until the onions are transparent, 5-10 minutes.
Pour this over the bread and rice mixture.
Add the stock; mix well.
Add the salt, pepper, sage, and poultry seasoning. Mix well.
Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy, (only if making Mushroom Giblet Gravy).
Pour the stuffing into a greased pan.
Bake until golden brown, about 45 minutes.

Number Of Servings:
Number Of Servings:
8 to 10 servings
Preparation Time:
Preparation Time:
Prep: 20 min Cook: 1 hr
Personal Notes:
Personal Notes:
This recipe is delicious.

Place fresh bread in a slow oven (200-250) for a few minutes (10-20) to make dry bread.
Only remove the moisture from the bread.




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