Roasted Rutabaga and Artisan Handcrafted Sausage Stuffing

October 31, 2014

Ingredients

  • 1 (2 ½-pound) rutabaga, ends trimmed, peeled and cut into 1-inch pieces

Instructions

Preheat oven to 400°F. Lightly oil a baking sheet and set aside.

Place the rutabaga, beets, carrot, onion, garlic, rosemary, sage (if using) and thyme (if using) in a large bowl. Season with salt and pepper to taste. Drizzle with olive oil and honey and toss to combine, making sure to coat all the vegetables well.

Spread the vegetable mixture onto the prepared baking sheet. Roast, stirring occasionally, until the vegetables are just fork-tender, about 45 minutes. Set aside.

Transfer the bread cubes to a baking sheet and toast in the oven, tossing occasionally, until crisp and golden brown, about 15 minutes. Remove from the oven and let cool.

While the bread cubes are toasting, cook the sausage. Heat a nonstick skillet over medium heat. Add the sausage and cook, crumbling with a fork, until just browned and slightly pink in the center, about 8 minutes. Remove from heat and set aside.

Lightly butter a 9- by 13-inch baking dish. Place the bread cubes in a large bowl. Mash the garlic with the back of a fork or spoon. Add the vegetable mixture, including the mashed garlic, to the bread stuffing. Using a slotted spoon, transfer the sausage to the bread stuffing. Stir in the eggs, chevre, lemon zest and parsley. Gently mix all the ingredients together; do not overmix. Season with salt pepper to taste. Pour the stuffing into the prepared baking dish. Pour the stock over the surface of the stuffing. If the mixture seems too dry, add more stock until the desired consistency is achieved.

Lightly coat the dull side of a sheet of foil with nonstick cooking spray and cover the baking dish. Bake for 30 minutes. Uncover the stuffing and continue to bake until the top is crisp and golden brown, about 15 minutes. Let stuffing rest for 5 minutes before serving.

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Ingredients

  • 1 (2 ½-pound) rutabaga, ends trimmed, peeled and cut into 1-inch pieces
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