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.

No additional tips available.

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

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.

Roasted Garlic, Sage, And Sausage Stuffing

How did you like this recipe?

Frequently Asked Questions