---------- 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 375øF, 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
  
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