Good Old Country Stuffing

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 saute 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.

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, saute mushrooms until browned in butter.

Add mushrooms to gravy with egg and salt and pepper, to taste.