Categories: Casserole, Paula Deen, Side Dish, Stuffing Dressing

Ingredients

• 2 loaves white bread, oven dried (recommended-Pepperidge Farm)
• 2 cups cooked white rice
• 4 ounces saltine crackers, crushed (1 sleeve)
• 1 lb bulk sausage (breakfast type)
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• salt & freshly ground black pepper
• 1 teaspoon dried sage
• 1 tablespoon poultry seasoning
• 3 eggs, beaten
• 1/8 cup butter, melted

Directions

1. Preheat oven to 350 degrees F.

2. Crumble oven-dried bread into a large bowl. Add rice and saltines.

3. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes.

4. Pour over bread and rice mixture.

5. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well.

6. Pour stuffing into a greased pan and bake until cooked through and golden brown,.

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