Roasted Garlic and Mushroom Dressing with Sausage

SERVINGS

8

PREP TIME

60 min

TOTAL TIME

1 hr 30 min

GLUTEN FREE

NO



This rich, savory dressing is chock full of button mushrooms, roasted garlic, crumbled goat cheese and our original roll breakfast sausage.


 Enjoy these main ingredient substitutions:

ingredients
1 bulb fresh garlic
4 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
16 oz whole button mushrooms, quartered
1 large yellow onion, cut into 1/2-inch pieces
7 tablespoons unsalted butter, divided
1 pound french bread, cut into 1-inch cubes
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
3/4 cup panko bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cup low sodium chicken broth
1/2 cup parmesan cheese, grated
4 oz goat cheese, crumbled
1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped and divided
DIRECTIONS
Preheat oven to 350˚F.

Cut off top quarter of garlic bulb to expose pulp of individual cloves (do not peel cloves). Lay a 12-inch square of double layered foil on counter and place garlic bulb in center. Drizzle 2 tablespoons olive oil over exposed cloves and sprinkle with salt and pepper. Bring foil loosely up around garlic bulb and gently twist top shut. Set aside.

Place mushrooms and onion in large roasting pan. Melt 2 tablespoons butter in small bowl in microwave and then add remaining 2 tablespoons olive oil to butter. Stir to combine and drizzle over mushrooms and onion. Toss to coat and sprinkle with salt and pepper. Add foil wrapped garlic bulb to pan, twisted side up.

In separate large roasting pan, spread out bread cubes. Place both pans in oven on separate racks. Bake 10 minutes; check bread. Bake bread until dried out with crispy edges; remove and set aside.

Bake garlic, mushroom, onion pan 20 minutes total; stir, and then bake 20 minutes more, until vegetables and garlic cloves are soft. Remove pan from oven and carefully open foil packet to let garlic cool.

Meanwhile, brown sausage in large skillet over medium heat, breaking up sausage as it cooks. When sausage is no longer pink, remove to plate; set aside.

Return skillet to stovetop and turn heat down to medium. Add 1 tablespoon butter to skillet with sausage drippings. Once melted, add panko bread crumbs, garlic powder, onion powder, salt, and pepper. Stir to combine. Cook 5 to 10 minutes, stirring regularly, until bread crumbs are dried and crisp and just a bit golden. Remove pan from heat and set aside.

Add dried bread cubes to large bowl. In medium microwave-safe bowl, melt remaining 4 tablespoons butter. Squeeze garlic cloves out of bulb papers, into melted butter. Add chicken broth. Combine ingredients with immersion blender until smooth. Drizzle mixture over bread cubes, tossing to incorporate. Add sausage, mushrooms, onion, Parmesan cheese, goat cheese, and 1 tablespoon thyme; toss to incorporate.

Pour mixture into large baking dish. Sprinkle garlic panko topping over center of stuffing, leaving stuffing exposed around perimeter of pan. Sprinkle with black pepper. Bake 30 minutes, or until thoroughly warmed and top is golden. Before serving, sprinkle remaining fresh thyme over top.

Ingredients

Directions

1 bulb fresh garlic
4 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
16 oz whole button mushrooms, quartered
1 large yellow onion, cut into 1/2-inch pieces
7 tablespoons unsalted butter, divided
1 pound french bread, cut into 1-inch cubes
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
3/4 cup panko bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cup low sodium chicken broth
1/2 cup parmesan cheese, grated
4 oz goat cheese, crumbled
1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped and divided
Preheat oven to 350˚F.

Cut off top quarter of garlic bulb to expose pulp of individual cloves (do not peel cloves). Lay a 12-inch square of double layered foil on counter and place garlic bulb in center. Drizzle 2 tablespoons olive oil over exposed cloves and sprinkle with salt and pepper. Bring foil loosely up around garlic bulb and gently twist top shut. Set aside.

Place mushrooms and onion in large roasting pan. Melt 2 tablespoons butter in small bowl in microwave and then add remaining 2 tablespoons olive oil to butter. Stir to combine and drizzle over mushrooms and onion. Toss to coat and sprinkle with salt and pepper. Add foil wrapped garlic bulb to pan, twisted side up.

In separate large roasting pan, spread out bread cubes. Place both pans in oven on separate racks. Bake 10 minutes; check bread. Bake bread until dried out with crispy edges; remove and set aside.

Bake garlic, mushroom, onion pan 20 minutes total; stir, and then bake 20 minutes more, until vegetables and garlic cloves are soft. Remove pan from oven and carefully open foil packet to let garlic cool.

Meanwhile, brown sausage in large skillet over medium heat, breaking up sausage as it cooks. When sausage is no longer pink, remove to plate; set aside.

Return skillet to stovetop and turn heat down to medium. Add 1 tablespoon butter to skillet with sausage drippings. Once melted, add panko bread crumbs, garlic powder, onion powder, salt, and pepper. Stir to combine. Cook 5 to 10 minutes, stirring regularly, until bread crumbs are dried and crisp and just a bit golden. Remove pan from heat and set aside.

Add dried bread cubes to large bowl. In medium microwave-safe bowl, melt remaining 4 tablespoons butter. Squeeze garlic cloves out of bulb papers, into melted butter. Add chicken broth. Combine ingredients with immersion blender until smooth. Drizzle mixture over bread cubes, tossing to incorporate. Add sausage, mushrooms, onion, Parmesan cheese, goat cheese, and 1 tablespoon thyme; toss to incorporate.

Pour mixture into large baking dish. Sprinkle garlic panko topping over center of stuffing, leaving stuffing exposed around perimeter of pan. Sprinkle with black pepper. Bake 30 minutes, or until thoroughly warmed and top is golden. Before serving, sprinkle remaining fresh thyme over top.