---------- Recipe via Meal-Master (tm) v8.05
 
      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
 
-----