Roasted Garlic, Sage, And Sausage Stuffing Recipe

Name: Roasted Garlic, Sage, And Sausage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups crumbled Cornbread; 3 cups cooked Carolina Gold ricecold; 9 tablespoons butterplus more for pan; 3 medium carrotspeeled and cut into 1/4-inch dice (3/4 cup); 1 large onioncut into 1/4-inch dice (2 cups); 3 ribs celerystrings removed, cut into 1/4-inch dice (1 1/2 cups); 1 medium green peppercut into 1/4-inch dice (1/2 cup); 1 1/2 pounds sweet fennel sausagecasing removed; 2 tablespoons poultry seasoning; 2 tablespoons finely chopped sage; 1 1/2 teaspoons saltplus more to taste; 2 teaspoons freshly ground black pepperplus more to taste; 3 to 4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat; 3 bulbs roasted garlic

Servings: persons

5 cups crumbled Cornbread
3 cups cooked Carolina Gold ricecold
9 tablespoons butterplus more for pan
3 medium carrotspeeled and cut into 1/4-inch dice (3/4 cup)
1 large onioncut into 1/4-inch dice (2 cups)
3 ribs celerystrings removed, cut into 1/4-inch dice (1 1/2 cups)
1 medium green peppercut into 1/4-inch dice (1/2 cup)
1 1/2 pounds sweet fennel sausagecasing removed
2 tablespoons poultry seasoning
2 tablespoons finely chopped sage
1 1/2 teaspoons saltplus more to taste
2 teaspoons freshly ground black pepperplus more to taste
3 to 4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
3 bulbs roasted garlic

1
1. Heat oven to 375u00b0. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and corn-bread mixture.
2
2. In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
3
3. Squeeze garlic from skins; mix gently into corn-bread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350u00b0 for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

1272

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cups crumbled Cornbread, 3 cups cooked Carolina Gold ricecold, 9 tablespoons butterplus more for pan, 3 medium carrotspeeled and cut into 1/4-inch dice (3/4 cup), and more.

Yes, Roasted Garlic, Sage, And Sausage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Garlic, Sage, And Sausage Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions