Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Lisa Fero, Woodlands, Texas
Recipe by Southern Living November 1999

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

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  • Bake at 350° for 45 minutes; cool. Squeeze pulp from garlic cloves into a large bowl. Add rice and cornbread.

  • 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.

  • Melt butter in a skillet over medium-high heat. Add onion, bell pepper, and carrot, and sauté 3 minutes or until tender.

  • 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.

  • Bake, covered, at 350° for 45 minutes or until thoroughly heated.

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