ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING
Steps:
- 1. Heat oven to 375°. 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 sauté until they begin to soften, about 2 minutes. Add onion and celery, and sauté until onions are translucent, 8 to 10 minutes. Add green pepper, and sauté 1 minute. Combine vegetables and corn-bread mixture. 2. In same skillet, sauté 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. 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 350° for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
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Autumn kueffer
[email protected]This stuffing is amazing! I can't wait to make it again.
Renee Coulthard
[email protected]I've been making this stuffing for years and it's always a hit. It's the perfect side dish for any holiday meal.
nisita akter
[email protected]This is my new favorite stuffing recipe. It's so easy to make and it's always delicious.
MAE Ferolino
[email protected]I made this stuffing for a potluck and it was a huge hit. Everyone loved it!
creative mind
[email protected]This stuffing is a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Thijhesu Tobiloba
[email protected]I've tried many stuffing recipes over the years, but this one is my favorite. It's the perfect combination of flavors and textures.
wanyenze janet
[email protected]This stuffing is easy to make and it always turns out great. I love the addition of roasted garlic and sage.
Samart Ghosh
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist.
Riasat Awan
[email protected]This is the best stuffing I've ever had. I will definitely be making it again.
Leunatabassum Tanni
[email protected]I made this stuffing for Christmas dinner and it was a disaster! It was way too salty. I think I accidentally used too much sausage.
SECURITY SKILLS
[email protected]This stuffing is a bit dry for my taste. I think I'll add some more broth or milk next time.
Danielle Campbell
[email protected]I love the combination of flavors in this stuffing. The roasted garlic and sage give it a nice savory flavor, and the sausage adds a bit of spice.
Patty Okura
[email protected]This is my go-to stuffing recipe. It's simple, but it's always delicious.
Shahid Janjua
[email protected]I've made this stuffing several times now and it's always a winner. It's so easy to make and it always turns out moist and flavorful.
Amatus S Bagrmwin
[email protected]This stuffing is amazing! I made it for Thanksgiving dinner and it was a huge hit. The flavors of the roasted garlic, sage, and sausage were perfect together.