Best 2 Roasted Garlic Sage And Sausage Stuffing Recipes

In the culinary realm, few dishes evoke the essence of comfort and warmth quite like roasted garlic sage and sausage stuffing. This delectable dish, often associated with celebratory gatherings and holiday feasts, has captured the hearts of food enthusiasts worldwide. With its enticing aroma, irresistible flavors, and versatility as a side dish or main course, roasted garlic sage and sausage stuffing has earned a well-deserved place in the culinary canon. In this comprehensive guide, we will embark on a journey to uncover the secrets of creating the perfect roasted garlic sage and sausage stuffing. We will explore various stuffing recipes, highlighting unique ingredient combinations, cooking techniques, and presentation styles that will elevate your stuffing game to new heights. Whether you are a seasoned cook or just starting your culinary adventures, this article will provide you with the knowledge and inspiration to create a truly memorable roasted garlic sage and sausage stuffing that will delight your taste buds and leave your guests craving for more.

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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:

To ensure that your stuffing is cooked evenly, make sure to mix it thoroughly before stuffing it into the turkey or chicken. This will help to distribute the heat evenly throughout the stuffing.
If you are using a store-bought sausage, be sure to cook it thoroughly before adding it to the stuffing. This will help to prevent any harmful bacteria from contaminating the stuffing.
If you are using fresh herbs, such as sage or thyme, be sure to chop them finely before adding them to the stuffing. This will help to release their flavor and aroma.
If you want a crispy crust on your stuffing, be sure to brush the top with melted butter or olive oil before baking.
For a more flavorful stuffing, try adding some grated Parmesan cheese or crumbled bacon.

Conclusion:

Roasted garlic, sage, and sausage stuffing is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it with a roasted turkey or chicken, or simply as a side dish, this stuffing is sure to be a hit. With its savory flavors and crispy texture, this stuffing is sure to please even the most discerning palate. So next time you are looking for a delicious and easy-to-make stuffing recipe, be sure to give this one a try.