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Roasted Garlic, Sage, and Sausage Stuffing

  • 10servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups crumbled Cornbread

  2. 3 cups cooked Carolina Gold rice, cold

  3. 9 tablespoons butter, plus more for pan

  4. 3 medium carrots, peeled and cut into 1/4-inch dice (3/4 cup)

  5. 1 large onion, cut into 1/4-inch dice (2 cups)

  6. 3 ribs celery, strings removed, cut into 1/4-inch dice (1 1/2 cups)

  7. 1 medium green pepper, cut into 1/4-inch dice (1/2 cup)

  8. 1 1/2 pounds sweet fennel sausage, casing removed

  9. 2 tablespoons poultry seasoning

  10. 2 tablespoons finely chopped sage

  11. 1 1/2 teaspoons salt, plus more to taste

  12. 2 teaspoons freshly ground black pepper, plus more to taste

  13. 3 to 4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

  14. 3 bulbs roasted garlic

Instructions Jump to Ingredients ↑

  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. 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. 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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