Best 3 Sausage And Stuffing Casserole Recipes

If you're looking for a hearty and comforting dish to warm you up on a cold day, "Sausage and Stuffing Casserole" is the perfect recipe for you. With its combination of savory sausage, flavorful stuffing, and cheesy goodness, this casserole is sure to be a hit with the whole family. Whether you're cooking for a special occasion or just a weeknight dinner, this recipe is easy to follow and guarantees a delicious and satisfying meal.

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SAUSAGE AND APPLE STUFFING CASSEROLE

Sausage and Apple Stuffing Casserole image

You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes --- I use all of a 400 gram French bread that amount works perfectly for this recipe --- add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole!

Provided by Kittencalrecipezazz

Categories Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1/3 cup oil
1/3 cup butter (can use less butter)
1 1/2 lbs bulk pork sausage (casings removed)
2 medium onions, chopped
4 garlic cloves, minced (or to taste)
1 large celery rib, chopped
2 cups sliced fresh mushrooms (can use 1 or 2 cans, drained)
2 -3 medium apples, peeled, cored and chopped (use Granny Smith for this)
3 tablespoons chopped fresh parsley (can use more)
1 teaspoon dried sage
1 -2 teaspoon poultry seasoning (or to taste)
seasoned salt & freshly ground black pepper (to taste)
8 cups French bread (leave the crusts on, and cut into 3/4-inch cubes)
1 cup half-and-half cream or 1 cup full-fat milk
1 1/2 cups good-quality canned chicken broth
1/4 cup butter, melted (or to taste)
3 large eggs, slightly beaten
1/3 cup grated parmesan cheese (or to taste)

Steps:

Set oven to 350 degrees F.
Butter a 13 x 9-inch baking dish.
Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
Season with seasoned salt and pepper to taste.
Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
Transfer mixture to the buttered cassserole dish.
Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
Sprinkle with grated Parmesan cheese.
At this point you can cover and refrigerate up to 8 hours.
Bake uncovered for about 50 minutes or until cooked through and brown.
Delicious!

Nutrition Facts : Calories 1250, Fat 51.5, SaturatedFat 21, Cholesterol 200.5, Sodium 1751.7, Carbohydrate 140.6, Fiber 7.5, Sugar 12.6, Protein 56.8

SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE

Sausage and Shrimp Cornbread Stuffing Casserole image

To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.

Provided by Kittencalrecipezazz

Categories Meat

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 23

Ingredients

1 1/4 cups yellow cornmeal
3/4 cup flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons melted butter
1 1/2 cups buttermilk
1 lb uncooked medium shrimp (peeled and deveined)
4 tablespoons butter
1 small onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and chopped
1 large celery rib, diced
2 teaspoons cumin
1/2 lb dry smoked sausage, chopped
2 green onions, chopped
2 cups frozen corn kernels, thawed (or use fresh corn)
3 tablespoons fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
2 teaspoons seasoning salt (or to taste, or use white salt to taste)
black pepper

Steps:

To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
Pour the batter into the hot skillet.
Bake at 450 degrees for 20 minutes or until golden.
Cool the cornbread completely, then cut into 1-inch cubes.
Arrange the cubes in a single layer on a large baking sheet.
Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
Fold in the cornbread cubes; toss lightly to combine.
Spoon into prepared baking dish.
Bake for about 30 minutes.
Delicious!

SAUSAGE AND STUFFING CASSEROLE RECIPE - (4/5)

Sausage and Stuffing Casserole Recipe - (4/5) image

Provided by á-2788

Number Of Ingredients 7

Ingredients

1 package rope type sausage, can be smoked or other flavor
3 cups frozen green beans ,cooked according to package directions or use canned, drained
1 can cream of chicken soup
3/4 cup sour cream
1 (6-ounce) package chicken flavored stuffing mix
1/4 cups butter, melted
1/3 cup chicken stock

Steps:

Heat sausage in a non stick skillet over med heat until lightly browned. Add prepared green beans and remove from heat. In a small bowl combine soup and sour cream. Pour over sausage mixture and stir gently. In a bowl, combine stuffing mix and butter. In a sprayed 2 1/2qt baking dish, spoon 1/2 of stuffing mixture then cover with sausage mixture. top with remaining stuffing mixture. Drizzle with chicken stock. Bake covered at 350°F for 25 to 30 min or until heated through.

Tips:

Choose high-quality ingredients: Use fresh, flavorful sausage, stuffing mix, and vegetables. Look for a sausage that is well-seasoned and has a good balance of lean meat and fat. If you are using a pre-made stuffing mix, be sure to add some fresh herbs and spices to give it more flavor.
Don't overstuff the casserole: This will make it difficult to cook evenly. Be sure to leave some space between the sausage and stuffing so that the heat can circulate.
Bake the casserole until it is golden brown and bubbly: This will ensure that the sausage is cooked through and the stuffing is heated all the way through.
Let the casserole rest for a few minutes before serving: This will allow the juices to redistribute and make the casserole easier to slice.
Serve the casserole with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all great choices.

Conclusion:

Sausage and stuffing casserole is a hearty and flavorful dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying casserole that everyone will love.