Cornbread & Rice Sausage Stuffing/Dressing

Loaded with veggies, great aroma and flavor.

Cornbread & Sausage Stuffing
Prep time:
Cook time:
Total time:
Serves: 8
Loaded with veggies, great aroma and flavor.
  • 2 cups crumbled prepared cornbread
  • 1½ cups cooked white or brown rice
  • 1 head garlic, baked*
  • 4 Tbsp olive oil
  • 2-3 carrots, diced
  • 3 stalks celery, diced
  • 2 medium onions, diced
  • 1 green bell pepper, diced
  • 4 links of GF sausage
  • 14oz GF chicken broth
  • Salt and pepper to taste
  1. Combine crumbled cornbread and with rice in a large bowl.
  2. In a small saucepan, pierce sausages then boil in water for 10 minutes until cooked.
  3. Meanwhile, heat 3 Tbsp olive oil and sauté carrots and celery for 2 minutes. Then add onions and green peppers and sauté until soft. Add this to the rice mixture, along with the baked garlic.
  4. Rinse sausage in cold water, remove skin and crumble sausage. Then sauté in pan until light brown, then add to rice-vegetable mixture.
  5. Add chicken broth, stir well until moistened. Check seasoning and add salt and pepper to taste.
  6. Pack into lasagna pan, and bake at 400F for 30-40 minutes (if top is getting too brown, cover lightly with foil).
To bake garlic: trim ¼ inch from the top of garlic bulb (just enough to expose tops of cloves). Remove loose dry skin and drizzle with 1 Tbsp oil. Cover up completely with foil, and bake at 325F for about 50 min. Squeeze out roasted garlic cloves from bulb, and mash together.



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