Country Sausage Stuffing with Mushroom Giblet Gravy
A hearty traditional stuffing combining bread, rice, and saltines with savory breakfast sausage, vegetables, and aromatic herbs. The recipe includes a rich mushroom giblet gravy that transforms turkey drippings into a flavorful accompaniment. Perfect for Thanksgiving or Sunday dinners, this substantial side dish offers comforting flavors with the added richness of eggs and butter. The combination of different starches creates interesting texture while the sausage provides protein and depth.
Ingredients
- 2 loaves dry white bread
- 2 cups cooked white rice
- 1 sleeve saltine crackers, crushed
- 1 lb bulk breakfast sausageground turkey1:1gluten-freelow-fat
use seasoned variety
- 2 cups celery, chopped
- 1 large onion, chopped
- 11 cups chicken stock, divided
- 1 tablespoon poultry seasoning
- 1 teaspoon dried sage leaves
- 3 eggs, beaten
- ¼ stick butter
- 3 tablespoons butter
- turkey giblets, from one turkey
- 2 chicken bouillon cubes
- 3 tablespoons cornstarch
- ⅓ cup cold water
- 2 pints button mushrooms, sliced
- 1 hard boiled egg, sliced
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Crumble dried white bread into a large bowl
- 3
Add cooked white rice and crushed saltines to bread
- 4
Sauté pork sausage until cooked
- 5
Add celery and onion to sausage and sauté until transparent for 5 to 10 minutes
- 6
Pour sausage mixture over bread and rice mixture
- 7
Add stock and mix well
- 8
Season with salt, pepper, sage and poultry seasoning
- 9
Add beaten eggs and mix well
- 10
Reserve 2 tablespoons of mixture for gravy
- 11
Top with slices of butter
- 12
Pour into greased pan and bake until done for 45 minutes
- 13
Bring stock and giblets to a boil for gravy
- 14
Add bouillon and reserved stuffing mixture to stock
- 15
Make slurry by whisking cornstarch and cold water
- 16
Add slurry to boiling stock and cook 2 to 3 minutes
- 17
Sauté mushrooms in butter until browned
- 18
Add mushrooms to gravy with sliced egg and season with salt and pepper to taste
Tips
Reserve some stuffing mixture for the gravy to add body and flavor to the sauce.
Make sure vegetables are translucent before adding to ensure they cook through during baking.
The stuffing is done when it holds together and the top is lightly golden.
Good to Know
Refrigerate leftovers up to 3 days in sealed container.
Can assemble stuffing day before, cover and refrigerate. Add 10-15 minutes to baking time if cold.
Serve hot alongside turkey, chicken, or other roasted meats.
Common Mistakes
Don't overmix after adding eggs to avoid dense texture.
Ensure sausage is fully cooked before combining with other ingredients.
Don't skip sautéing vegetables or they'll be crunchy in final dish.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this stuffing ahead of time?
Yes, assemble the stuffing mixture and refrigerate overnight. Add 10-15 extra minutes to baking time if starting from cold.
What if I don't have turkey giblets for the gravy?
You can omit the giblets and use extra chicken stock with bouillon cubes for flavor, or substitute with chopped cooked chicken.
How long will leftover stuffing keep?
Properly stored in the refrigerator, leftover stuffing will keep for 3-4 days. Reheat in oven at 325°F until heated through.