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Roasted Garlic, Sage, and Sausage Stuffing

To roast the garlic, remove top quarter of bulbs, drizzle bulbs with olive oil, top with thyme and sage, and bake 30 to 35 minutes.

  • servings: 10

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Ingredients

  • 5 cups crumbled Cornbread
  • 3 cups cooked Carolina Gold rice, cold
  • 9 tablespoons butter, plus more for pan
  • 3 medium carrots, peeled and cut into 1/4-inch dice (3/4 cup)
  • 1 large onion, cut into 1/4-inch dice (2 cups)
  • 3 ribs celery, strings removed, cut into 1/4-inch dice (1 1/2 cups)
  • 1 medium green pepper, cut into 1/4-inch dice (1/2 cup)
  • 1 1/2 pounds sweet fennel sausage, casing removed
  • 2 tablespoons poultry seasoning
  • 2 tablespoons finely chopped sage
  • 1 1/2 teaspoons salt, plus more to taste
  • 2 teaspoons freshly ground black pepper, plus more to taste
  • 3 to 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 bulbs roasted garlic

Directions

  1. Step 1

    Heat oven to 375 degrees. 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 cornbread mixture.

  2. Step 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 cornbread 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. Step 3

    Squeeze garlic from skins; mix gently into cornbread 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 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

Source
Martha Stewart Living, November 1996

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Reviews (4)

  • 3 Aug, 2012

    I'm trying to locate the carolina gold rice for this recipe. I ordered a lot of it years ago from a contact listed in Martha Stewart Living. Now I can't find that contact. There is information online but there is no contact for where to order carolina gold rice. Would someone help me?

  • 21 Nov, 2011

    I first made this recipe probably 6 or 7 years ago and have made it every year I'm cooking Thanksgiving dinner since then. It's my absolute favorite! I have to hunt it down every time since I never write it down, but it's so worth the search! I've also substituted the corn bread for bread crumbs and it was just as delicious. It's really hard to mess up!

  • 19 Nov, 2011

    I first made this in 2003 and it has been on my Thanksgiving menu ever since. It always pleases and never fails. 5 stars from me!

  • 16 Nov, 2011

    WOW I really hope I'm not the only one that has ever made this....I have used this recipe for the past 4 years and it never fails! Huge hit with family, friends, and co-workers. The taste is unbelievable and a great change. Try it and if you have REVIEW it. Took me 4 years, but I'm here now. Need a change from the boring? From your mom's recipe? This is the one I chose for my 1st hosting of Thanksgiving and now I'm asked to bring it all the time. Happy Holidays!!