Sausage and Apple Stuffing Casserole

“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!”
1hr 30mins

Ingredients Nutrition


  1. Set oven to 350 degrees F.
  2. Butter a 13 x 9-inch baking dish.
  3. Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
  4. 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).
  5. Season with seasoned salt and pepper to taste.
  6. Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
  7. 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.
  8. Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
  9. Transfer mixture to the buttered cassserole dish.
  10. 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).
  11. Sprinkle with grated Parmesan cheese.
  12. At this point you can cover and refrigerate up to 8 hours.
  13. Bake uncovered for about 50 minutes or until cooked through and brown.
  14. Delicious!

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