Best 2 Roasted Garlic Sage And Sausage Stuffing Recipes

**Roasted Garlic, Sage, and Sausage Stuffing: A Savory Thanksgiving Dish**

Stuffing, also known as dressing, is a classic Thanksgiving dish that is both flavorful and versatile. This roasted garlic, sage, and sausage stuffing recipe combines savory flavors and textures to create a dish that will be the star of your holiday table. The stuffing is made with a combination of bread cubes, roasted garlic, fresh sage, ground sausage, celery, onion, and a variety of seasonings. The roasted garlic adds a deep, caramelized flavor, while the sage provides a subtle earthiness. The sausage adds a savory richness, and the celery and onion add a bit of crunch. This stuffing is also incredibly easy to make, and can be prepared ahead of time, making it a great option for busy hosts. Whether you're a stuffing traditionalist or looking for something new, this roasted garlic, sage, and sausage stuffing is sure to please everyone at your Thanksgiving table.

**Additional Stuffing Recipes Included in the Article:**

* **Classic Bread Stuffing:** This recipe is a simple and classic stuffing made with bread cubes, celery, onion, and parsley. It's a great option for those who prefer a traditional stuffing.
* **Cornbread Stuffing:** This stuffing is made with cornbread cubes instead of bread cubes, giving it a slightly sweet and moist texture. It's a great option for those who love cornbread.
* **Wild Rice Stuffing:** This stuffing is made with wild rice, celery, onion, and mushrooms. It's a hearty and flavorful stuffing that is perfect for those who are looking for something a little different.
* **Vegetarian Stuffing:** This stuffing is made with a variety of vegetables, including mushrooms, celery, onion, and carrots. It's a great option for vegetarians and meat-eaters alike.

Here are our top 2 tried and tested recipes!

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Roasted Garlic, Sage, and Sausage Stuffing image

This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 14

Ingredients

5 cups crumbled Cornbread for Roasted-Garlic Stuffing
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

Steps:

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.
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.
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.

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING image

Categories Garlic Side

Yield serves 10

Number Of Ingredients 14

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

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.

Tips:

Use fresh ingredients: Fresh herbs, vegetables, and bread will give your stuffing the best flavor.
Don't overstuff the bird: The stuffing should be loose and fluffy, so don't pack it too tightly into the bird. This will help it cook evenly and prevent it from becoming dry.
Roast the stuffing separately: If you're worried about the stuffing not cooking all the way through, you can roast it separately from the bird. This will ensure that it's cooked through and still moist.
Add some moisture: If your stuffing is starting to dry out, add a little bit of broth or water. This will help keep it moist and flavorful.
Let the stuffing rest before serving: Once the stuffing is cooked, let it rest for a few minutes before serving. This will help it set and make it easier to serve.

Conclusion:

Roasted garlic, sage, and sausage stuffing is a delicious and versatile dish that can be served with a variety of meals. Whether you're making it for Thanksgiving dinner or a weeknight meal, these tips will help you make the best stuffing possible.