Title: Stuffing with Sage, Sausages and Roasted Garl
Categories: Christmas, Holidays
Yield: 1 Servings
3 Cloves of garlic
Olive oil
1 Pinch thyme, sage
5 c Fresh breadcrumbs
3 c Cooked rice, cooled
5 tb Butter
3 md Sized carrots, peeled and
-diced
3 Celery stalks, diced
1 lg Onion, diced
1 md Sized green pepper, diced
1 1/2 lb Mild Italian sausage, cut
-into pieces
2 tb Chicken stock concentrate,
-liquid
1 tb Dried sage
1 1/2 ts Salt
2 ts Pepper, freshly ground
3 c Chicken stock
Roast garlic: remove upper quarter of unpeeled cloves,
moisten cloves with olive oil, sprinkle thyme and sage
over garlic, and cook in oven at 375 F, 30 - 35
minutes.
Combine bread and rice in a large bowl. Set aside.
Melt 5 tablespoons of butter in a large frying pan
over medium heat. Add carrots and saute until tender,
about 2 minutes, then onion and celery, and saute 10
minutes. Add green pepper and saute 1 minute.
Combine vegetables with bread and rice mixture in the
large bowl.
In the same pan, saute the sausages over medium heat,
stirring frequently with a wooden spoon, until they
are brown and completely cooked, about 8 minutes.
Remove sausages with a slotted spoon; add sausages,
chicken stock concentrate, sage, salt and pepper to
the stuffing mixture. Pour chicken stock, one cup at
a time; mix well. The stuffing should be very moist.
Press cloves of garlic to remove the flesh; add to
stuffing. Season with salt and pepper. Stuff the
turkey with this savory mixture. Typed in MMFormat by
Cindy Hartlin Source: Maxi & Co. Magazine Winter
97-98
