Sausage Stuffing Casserole

This sausage stuffing casserole is savory, moist, and seasoned with fresh herbs for the ultimate Thanksgiving side dish. It's a family favorite recipe that's easy to make with simple ingredients!

Course Side Dish

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 374kcal

Author Jenna Urben

Equipment

Ingredients

1 pound bread cubes about 10 cups
2 tablespoon olive oil
1 small yellow onion chopped
2 large carrots peeled and chopped
3 large celery stalks chopped
1 pound bulk pork sausage
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
½ teaspoon sea salt
½ teaspoon black pepper
1 ½ cups vegetable broth

Instructions

Start by drying out the bread in the oven. Cut or tear bread into 1-inch cubes and place on a baking sheet. Bake at 350F for 15-20 minutes, let cool, then place in a large mixing bowl.
Meanwhile, warm olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery and sauté until softened. Transfer to the bowl with bread.
Add sausage to the skillet and cook until browned, breaking it up into small pieces. Once cooked, drain excess grease, and add cooked sausage to the bowl with the bread and vegetable mixture.
Give everything a big stir then slowly stir in the broth. Depending on your bread, you may need to use a little less or a little extra broth. The stuffing should be slightly soggy before baking. If it looks and feels dry, add more broth.
Coat a 9x9 baking dish or casserole dish of similar size with cooking spray. Pour the stuffing mixture into the prepared baking dish.
Bake covered at 350F for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes or until golden brown. Remove from oven and serve warm.

Notes

Sausage stuffing casserole can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-5 days. Reheat leftovers covered at 350F for 10-12 minutes or until warmed through.

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