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–+ servings

Cornbread & Sausage Stuffing

Angie Halten
Loaded with veggies, great aroma and flavor.
Print Recipe
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Servings 8

Ingredients
  

  • 2 cups crumbled prepared cornbread
  • 1 1/2 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
  • 14 oz GF chicken broth
  • Salt and pepper to taste

Instructions
 

  • Combine crumbled cornbread and with rice in a large bowl.
  • In a small saucepan, pierce sausages then boil in water for 10 minutes until cooked.
  • 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.
  • Rinse sausage in cold water, remove skin and crumble sausage. Then sauté in pan until light brown, then add to rice-vegetable mixture.
  • Add chicken broth, stir well until moistened. Check seasoning and add salt and pepper to taste.
  • Pack into lasagna pan, and bake at 400F for 30-40 minutes (if top is getting too brown, cover lightly with foil).

Notes

To bake garlic: trim 1/4 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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