The Recipe

Roasted Garlic, Sage, and Sausage Stuffing

Name: Roasted Garlic, Sage, and Sausage Stuffing
Yield: servings:10
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 , or canned low-sodium chicken broth, skimmed of fat Homemade Chicken Stock; 3 bulbs roasted garlic

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Roasted Garlic, Sage, and Sausage Stuffing

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Ingredients

DESCRIPTION

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

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 , or canned low-sodium chicken broth, skimmed of fat Homemade Chicken Stock
3 bulbs roasted garlic