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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 garlic bulbs |
2 teaspoons olive oil |
2 cups cooked regular rice |
1 recipe basic cornbread, crumbled |
1 (16-ounce) package ground pork sausage |
3 tablespoons butter or margarine |
1 medium onion, diced |
1 medium-size red or green bell pepper, diced |
1 large carrot, diced |
1/2 cup chopped fresh parsley |
1 tablespoon poultry seasoning |
1 1/2 tablespoons chopped fresh or 1 to 2 teaspoons rubbed sage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 cups chicken broth |
Directions:
1. Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
2. Bake at 350° for 45 minutes; cool. Squeeze pulp from garlic cloves into a large bowl. Add rice and cornbread.
3. Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain sausage on paper towels, and wipe skillet clean.
4. Melt butter in a skillet over medium-high heat. Add onion, bell pepper, and carrot, and sauté 3 minutes or until tender.
5. Stir sausage, vegetables, parsley, and next 4 ingredients into rice mixture. Add broth; stir to moisten. Spoon into a lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours, if desired; remove from refrigerator, and let stand at room temperature 30 minutes.
6. Bake, covered, at 350° for 45 minutes or until thoroughly heated.
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