"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Good Ole' Country Stuffing Recipe

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This recipe for Good Ole' Country Stuffing, by , is from Holidays Around the World , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maida Metz

Category:
Category:

Ingredients:  
Ingredients:  
- 2 loaves of oven dried, white bread
- 2 cups of cooked white rice
- 1 sleeve of crushed saltine crackers
- 1 pound of bulk breakfast sausage
- 2 cups of chopped celery
- 1 large, chopped onion
- 7 cups of stocks
- Salt and pepper
- 1 tsp of dried sage leaves
- 1 tbsp of poultry seasoning
- 3 beaten eggs
- stick of melted butter
- Your choice of gravy

Directions:
Directions:
Preheat oven to 350

Crumble oven-dried bread into a large bowl along with rice, and saltine crackers.

Cook sausage in a large skillet until it starts to brown.

Add celery and onion, saute until transparent, 5-10 minutes.

Pout 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 mixture into a greased pan and bake until golden brown, approximately 45 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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