goldylight
***** Vampire
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Stuffing:
Roasted Garlic, Sage, and Sausage Stuffing
Serves 10
To roast the garlic, remove top quarter of bulbs, drizzle bulbs with olive oil, top with thyme and sage, and bake thirty to thirty-five minutes.
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 Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 bulbs roasted garlic
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.
Roasted Garlic, Sage, and Sausage Stuffing
Serves 10
To roast the garlic, remove top quarter of bulbs, drizzle bulbs with olive oil, top with thyme and sage, and bake thirty to thirty-five minutes.
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 Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 bulbs roasted garlic
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.
J/K...I wish I could cook well. I just ruin perfectly good food when I get in the kitchen.
