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Roasted Garlic, Sage, and Sausage Stuffing
4 Ratings (See All)
| 1 | Recommend it | 1 | Say this is for adventurous cooks |
| 1 | Say this is ideal for entertaining | 1 | Say this is family friendly |
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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.
Ingredients
Serves 10
- 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
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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.
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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.
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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.
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