Stuffing Casserole

Oven Method

1. Preheat oven to 350 degrees F.
2. Brown the sausage in a large pan (at least 10”) over medium heat.
3. Remove the sausage and melt 4 Tablespoons butter.
4. Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.
5. Add the garlic, salt, and pepper. Cook for an additional minute.
6. Add the chicken broth.
7. Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.
8. Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
9. Add the sausage back to the pan along with the stuffing and stir until well-combined.
10. Add to a lightly greased casserole dish. (At least 13” x 9”)
11. Bake, covered, for 1 hour.
12. Remove cover and bake for 5 additional minutes to brown the top.
13. Add the crispy fried onions and bake for 5 additional minutes.
14. Top with fresh parsley and serve!

Crock Pot Method

1. Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)
2. Combine the sausage with remaining uncooked stuffing ingredients.
3. Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.
4. Cook on low heat for 6-7 hours or on high for 4 hours.
5. Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.

Make Ahead Method

1. This Stuffing Casserole can be assembled in the casserole dish up to three days ahead of time and refrigerated until ready to bake. Let it sit out for 10-15 minutes prior to baking.
2. You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.