Stuffing Casserole
User Reviews
5
Stuffing Casserole
Description
The Stuffing Casserole recipe starts by browning sausage, then sautéing diced onions, green beans, celery, and garlic in butter until softened. Chicken broth is added, incorporating browned bits from the pan for depth. Off heat, cream of chicken soup, sour cream, and dried cranberries are mixed in, then combined with cooked sausage and stuffing mix. This mixture is placed in a greased casserole dish and baked covered, allowing flavors to meld and the stuffing to hydrate.
After an hour covered baking, the casserole is uncovered to brown the top and then topped with crispy fried onions for added crunch and flavor. Fresh parsley garnishes the finished dish with a bright herbaceous note.
The casserole offers a combination of savory sausage, tender vegetables, moist stuffing, and a creamy sauce with hints of sweetness from cranberries. It fits well as a holiday side dish or rich comfort food addition to a meal.
Using fresh green beans provides the best texture, though frozen can be substituted by mixing them in raw. Adjust the broth quantity for desired moistness, especially if prepping ahead or using the crock pot method. Breakfast sausage is the preferred choice, but Italian sausages work with adjustments in seasoning.
Ingredients
- 1 lb. ground sausage see Note 1
- 4 Tablespoons butter preferably unsalted
- 1 yellow onion diced, small
- 2 cups Green bean see Note 2, fresh
- ¾ cups celery diced
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 2.5 cups chicken broth see Note 3
- 10.5 oz. cream of chicken soup condensed
- 1/3 cup sour cream
- ¼ cup dried cranberries
- 14 oz. stuffing mix equal to 8 cups
- ½ cup fried onions crispy
- parsley to garnish, fresh
Instructions
Oven Method
- Preheat oven to 350 degrees F.
- Brown the sausage in a large pan (at least 10”) over medium heat.
- Remove the sausage and melt 4 Tablespoons butter.
- Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.
- Add the garlic, salt, and pepper. Cook for an additional minute.
- Add the chicken broth.
- Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.
- Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.
- Add the sausage back to the pan along with the stuffing and stir until well-combined.
- Add to a lightly greased casserole dish. (At least 13” x 9”)
- Bake, covered, for 1 hour.
- Remove cover and bake for 5 additional minutes to brown the top.
- Add the crispy fried onions and bake for 5 additional minutes.
- Top with fresh parsley and serve!
Crock Pot Method
- Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)
- Combine the sausage with remaining uncooked stuffing ingredients.
- Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.
- Cook on low heat for 6-7 hours or on high for 4 hours.
- 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
- 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.
- You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.
Notes
- Use breakfast sausage for best flavor; sweet or hot Italian sausage are acceptable alternatives.
- If only sausage links are available, remove casings before cooking and crumble thoroughly.
- Fresh green beans yield better texture; if using frozen beans, add them directly when mixing without cooking.
- For moister stuffing, add up to one cup extra chicken broth, especially if baking ahead or using crock pot.
- Bells Traditional Stuffing is recommended for the stuffing mix component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1691mg | 70% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
