Easy pork sausage & sage stuffing casserole recipe

Name: Easy pork sausage & sage stuffing casserole recipe
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 6 serving
Ingredients: 500 grams white bread; 120 grams of Kerrygold salted butter; 1 large brown onion; 2 celery stalks finely chopped; 1 large bay leaf; 1 granny smith apple; 100 grams Kerrygold salted butter + extra to crisp sage leaves and brown butter; 1 Tbsp finely chopped sage; 1 Tbsp thyme leaves; 2 Tbsp finely chopped parsley; 500 grams of pork sausage meat; 2 – 2.5 cups chicken stock; 1 cube of vegetable stock; Approx10 grams of butter to grease the casserole dish; About 40 grams of salted butter to brown the sage

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings
6
Course
Side Dish
Cuisine
American

Easy pork sausage & sage stuffing casserole recipe

Iris Warren

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A delicious recipe for sausage & sage stuffing casserole with brown butter sage

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Ingredients

Servings

500 grams white bread cut into smallish cubes (use a softer loaf)
120 grams of Kerrygold salted butter
1 large brown onion finely chopped (I cup)
2 celery stalks finely chopped
1 large bay leaf optional
1 granny smith apple peeled and finely chopped
100 grams Kerrygold salted butter + extra to crisp sage leaves and brown butter
1 Tbsp finely chopped sage plus a handful of extra sage leaves
1 Tbsp thyme leaves
2 Tbsp finely chopped parsley
500 grams of pork sausage meat removed from the casing
2 – 2.5 cups chicken stock
1 cube of vegetable stock
Approx10 grams of butter to grease the casserole dish
About 40 grams of salted butter to brown the sage

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Instructions

Preheat the oven to 180C/350F.
Add the cubed bread to a large, lined baking tray. Melt the 140 grams of butter, pour it over the bread cubes, and bake until golden brown, about 20 minutes.
While the bread is browning, add the remaining 70 grams of butter to a nonstick pan and sauté the onions and celery (with the bay leaf if you are using) until translucent and soft. Add the apples and herbs and cook for another minute or two. Decant into a large bowl (remove the bay leaf).
In the same pan, add the pork sausage meat, breaking it up with a spatula or masher, and sauté until it starts to turn golden. Add the meat to the bowl with the vegetables.
When the bread cubes come out of the oven, add them to the bowl too.
Add the vegetable stock cube to the hot chicken stock, pour over the stock, and give it a good mix to combine.
Butter a large casserole dish with Kerrygold salted butter and decant the stuffing into the dish. Cover the dish with tin foil and bake for 30 minutes. Remove the foil and bake for a further 15 – 20 minutes until golden brown (if you want to speed this up, you can put it under the grill for a few minutes until golden).
While the casserole is baking, heat the remaining butter in a small pan and fry a handful of sage leaves until they start to sizzle, remove and set aside. Allow the brown butter to cool and settle.
When the casserole comes out of the oven, scatter over the crispy sage leaves and drizzle over the brown butter.

Notes

: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. To bake, thaw in the fridge overnight and follow the baking instructions.
Reheat: For baked leftovers, reheat individual portions in the microwave or the oven for the best results. Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through Freeze: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. To bake, thaw in the fridge overnight and follow the baking instructions.
Reheat: For baked leftovers, reheat individual portions in the microwave or the oven for the best results. Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through Freeze: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. To bake, thaw in the fridge overnight and follow the baking instructions.
Reheat: For baked leftovers, reheat individual portions in the microwave or the oven for the best results.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through
Freeze: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. To bake, thaw in the fridge overnight and follow the baking instructions.