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Gallery Roasted Garlic, Sage, and Sausage Stuffing Recipe Summary Servings: 10
Ingredients Ingredient Checklist 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
Cook’s Notes 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.
Gallery Roasted Garlic, Sage, and Sausage Stuffing
Recipe Summary Servings: 10
Gallery
Roasted Garlic, Sage, and Sausage Stuffing
Roasted Garlic, Sage, and Sausage Stuffing
Roasted Garlic, Sage, and Sausage Stuffing
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
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
Directions
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews (8)
Add Rating & Review 24 Ratings 5 star values: 11 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
Reviews (8)
Add Rating & Review 24 Ratings 5 star values: 11 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
Add Rating & Review
24 Ratings 5 star values: 11 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
24 Ratings 5 star values: 11 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
24 Ratings 5 star values: 11 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
5 star values: 11 4 star values: 5 3 star values: 5 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 5 stars 12/11/2018 I pretty much made it as written except I put it into a half-size aluminum food tray. Also, I couldn't find the Carolina Gold rice so made it with Lundberg organic Long Grain rice. It was a hit at the dinner, so I'll definitely make it again next year. Martha Stewart Member Rating: 5 stars 11/22/2018 I make this every year! I cannot get enough of it. My whole family (especially my husband) cannot wait to get it every year. I have to make two batches! (One is secretly for us to have enough leftovers to keep at home) Martha Stewart Member Rating: 5 stars 12/15/2017 My mother brought this to Thanksgiving dinner the year it was published. I have been making it every year since! I also have a hard time locating the Carolina Gold, but I substitute other rice with no problem. It is a must in my house for the holidays. Another must have is Martha's spoon bread. Delicious! Martha Stewart Member Rating: 5 stars 11/20/2014 Delicious + Addictive ~ I have been making this stuffing every year since I first saw it on the cover of Martha Stewart Living over 12+ years ago. It is the best stuffing I have ever tasted. Everyone in my family loves it and asks for it every year. Over the years, I've given this recipe to coworkers and friends who say it was a hit at Thanksgiving! Martha Stewart Member Rating: Unrated 08/03/2012 I'm trying to locate the carolina gold rice for this recipe. I ordered a lot of it years ago from a contact listed in Martha Stewart Living. Now I can't find that contact. There is information online but there is no contact for where to order carolina gold rice. Would someone help me? Martha Stewart Member Rating: 5 stars 11/21/2011 I first made this recipe probably 6 or 7 years ago and have made it every year I'm cooking Thanksgiving dinner since then. It's my absolute favorite! I have to hunt it down every time since I never write it down, but it's so worth the search! I've also substituted the corn bread for bread crumbs and it was just as delicious. It's really hard to mess up! Martha Stewart Member Rating: 5 stars 11/19/2011 I first made this in 2003 and it has been on my Thanksgiving menu ever since. It always pleases and never fails. 5 stars from me! Martha Stewart Member Rating: 5 stars 11/16/2011 WOW I really hope I'm not the only one that has ever made this....I have used this recipe for the past 4 years and it never fails! Huge hit with family, friends, and co-workers. The taste is unbelievable and a great change. Try it and if you have REVIEW it. Took me 4 years, but I'm here now. Need a change from the boring? From your mom's recipe? This is the one I chose for my 1st hosting of Thanksgiving and now I'm asked to bring it all the time. Happy Holidays!!Martha Stewart Member
Rating: 5 stars 12/11/2018
I pretty much made it as written except I put it into a half-size aluminum food tray. Also, I couldn’t find the Carolina Gold rice so made it with Lundberg organic Long Grain rice. It was a hit at the dinner, so I’ll definitely make it again next year.
Rating: 5 stars
Rating: 5 stars 11/22/2018
I make this every year! I cannot get enough of it. My whole family (especially my husband) cannot wait to get it every year. I have to make two batches! (One is secretly for us to have enough leftovers to keep at home)
Rating: 5 stars 12/15/2017
My mother brought this to Thanksgiving dinner the year it was published. I have been making it every year since! I also have a hard time locating the Carolina Gold, but I substitute other rice with no problem. It is a must in my house for the holidays. Another must have is Martha’s spoon bread. Delicious!
Rating: 5 stars 11/20/2014
Delicious + Addictive ~ I have been making this stuffing every year since I first saw it on the cover of Martha Stewart Living over 12+ years ago. It is the best stuffing I have ever tasted. Everyone in my family loves it and asks for it every year. Over the years, I’ve given this recipe to coworkers and friends who say it was a hit at Thanksgiving!
Rating: Unrated 08/03/2012
I’m trying to locate the carolina gold rice for this recipe. I ordered a lot of it years ago from a contact listed in Martha Stewart Living. Now I can’t find that contact. There is information online but there is no contact for where to order carolina gold rice. Would someone help me?
Rating: Unrated
Rating: 5 stars 11/21/2011
I first made this recipe probably 6 or 7 years ago and have made it every year I’m cooking Thanksgiving dinner since then. It’s my absolute favorite! I have to hunt it down every time since I never write it down, but it’s so worth the search! I’ve also substituted the corn bread for bread crumbs and it was just as delicious. It’s really hard to mess up!
Rating: 5 stars 11/19/2011
I first made this in 2003 and it has been on my Thanksgiving menu ever since. It always pleases and never fails. 5 stars from me!
Rating: 5 stars 11/16/2011
WOW I really hope I’m not the only one that has ever made this….I have used this recipe for the past 4 years and it never fails! Huge hit with family, friends, and co-workers. The taste is unbelievable and a great change. Try it and if you have REVIEW it. Took me 4 years, but I’m here now. Need a change from the boring? From your mom’s recipe? This is the one I chose for my 1st hosting of Thanksgiving and now I’m asked to bring it all the time. Happy Holidays!!
All Reviews for Roasted Garlic, Sage, and Sausage Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Garlic, Sage, and Sausage Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
