Good Old Country Stuffing

Good Old Country Stuffing 2 loaves oven-dried white bread 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 Mushroom Giblet Gravy, recipe follows Preheat oven to 350 degrees F. Crumble oven-dried bread into a large bowl. Add rice and saltines. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saut� 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. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes. *Mushroom Giblet Gravy: 4 cups turkey or chicken stock Giblets from 1 turkey 2 chicken bouillon cubes 2 tablespoons reserved stuffing mixture 3 tablespoons cornstarch 1/3 cup cold water 2 pints button mushrooms, sliced 3 tablespoons butter 1 hard boiled egg, sliced Salt and freshly ground black pepper Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saut� mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.