This Pork Sausage & Sage Stuffing Casserole isn’t just a side dish—it’s the ultimate comfort food. Packed with browned sausage meat, buttery croutons, sautéed vegetables, and aromatic herbs, this casserole delivers layers of flavour in every bite. The addition of crispy sage leaves browned in Kerrygold butter takes it to the next level.
Everybody loves stuffing so I have often wondered why stuffing casseroles are is not a big thing in South Africa. They are hugely popular in the USA and other parts of the world.
Toasted bread croutons, sausage meat and sage work so well together and I love how it can be made in advance and then baked before serving. I used Kerrygold butter which has such a delicious and creamy flavour,
What You’ll Need to Make Pork Sausage & Sage Stuffing Casserole
To create this delicious stuffing casserole, you’ll need:
- White bread: Cubed and toasted to golden perfection (a softer loaf works best).
- Kerrygold salted butter: Adds richness and flavour.
- Fresh vegetables: Onion, celery, and Granny Smith apple for a balance of sweetness and texture.
- Herbs: Sage, thyme, parsley, and bay leaf for an aromatic touch.
- Pork sausage meat: The star of the dish, lending a savoury, caramelized flavour.
- Chicken stock and vegetable stock cube: These bind the ingredients together, creating the perfect consistency.
- Crispy sage leaves and brown butter: A luxurious finishing touch that enhances the dish’s flavour.
How to Make Pork Sausage & Sage Stuffing Casserole
- Preheat the oven: Set it to 180°C (350°F).
2. Toast the bread: Toss the cubed bread with melted butter, spread on a lined baking tray, and bake for about 20 minutes until golden.
3. Sauté the vegetables: Cook onions, celery, and bay leaf in butter until soft. Add the apples and herbs and sauté briefly before transferring to a large mixing bowl.
4. Brown the sausage: In the same pan, cook the sausage meat until golden. Break it up as it cooks, then add it to the bowl with the vegetables.
5. Combine everything: Add the toasted bread to the bowl. Mix the chicken stock in a jug and pour it over the mixture, stirring to combine.
6. Bake: Butter a casserole dish, spoon the mixture in, and cover with foil. Bake for 30 minutes, then uncover and bake until golden brown.
7. Finish with brown butter and sage: Crisp sage leaves in butter and pour the sage-infused butter over the baked casserole.
FAQs for This Recipe
- Can I make this dish ahead of time?
Absolutely! Assemble the casserole up to a day in advance and refrigerate. Bring it to room temperature before baking.
- Can I use pre-made croutons?
Yes, but toasting your bread adds a fresher, buttery flavour. If using pre-made croutons, drizzle them with melted butter for added richness.
3. What’s the difference between stuffing and dressing?
Stuffing is traditionally cooked inside the turkey, while dressing (like this casserole) is baked separately.
Substitutions & Variations
- Bread: Swap white bread for a softish whole-grain bread for a twist, put steer clear of very tough and chewy breads such as sourdough as this makes the croutons difficult to eat.
- Sausage: Substitute pork sausage with turkey sausage, chicken sausage, or even plant-based sausage for a vegetarian option.
- Herbs: Try rosemary if sage isn’t your favourite.
- Add-ins: Include chopped nuts, dried cranberries, or mushrooms for extra texture and flavour.
Storage Instructions
This stuffing casserole stores can be kept for a few days.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
- Freeze: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. To bake, thaw in the fridge overnight and follow the baking instructions.
- Reheat: For baked leftovers, reheat individual portions in the microwave or the oven for the best results.
- 500 grams white bread cut into smallish cubes (use a softer loaf)
- 120 grams of Kerrygold salted butter
- 1 large brown onion finely chopped (I cup)
- 2 celery stalks finely chopped
- 1 large bay leaf optional
- 1 Granny Smith apple peeled and finely chopped
- 100 grams Kerrygold salted butter + extra to crisp sage leaves and brown butter
- 1 Tbsp finely chopped sage plus a handful of extra sage leaves
- 1 Tbsp Thyme leaves
- 2 Tbsp finely chopped parsley
- 500 grams of pork sausage meat removed from the casing
- 2 – 2.5 cups chicken stock
- 1 cube of vegetable stock
- Approx10 grams of butter to grease the casserole dish
- About 40 grams of salted butter to brown the sage
Preheat the oven to 180C/350F.
Add the cubed bread to a large, lined baking tray. Melt the 140 grams of butter, pour it over the bread cubes, and bake until golden brown, about 20 minutes.
While the bread is browning, add the remaining 70 grams of butter to a nonstick pan and sauté the onions and celery (with the bay leaf if you are using) until translucent and soft. Add the apples and herbs and cook for another minute or two. Decant into a large bowl (remove the bay leaf).
In the same pan, add the pork sausage meat, breaking it up with a spatula or masher, and sauté until it starts to turn golden. Add the meat to the bowl with the vegetables.
When the bread cubes come out of the oven, add them to the bowl too.
Add the vegetable stock cube to the hot chicken stock, pour over the stock, and give it a good mix to combine.
Butter a large casserole dish with Kerrygold salted butter and decant the stuffing into the dish. Cover the dish with tin foil and bake for 30 minutes. Remove the foil and bake for a further 15 – 20 minutes until golden brown (if you want to speed this up, you can put it under the grill for a few minutes until golden).
While the casserole is baking, heat the remaining butter in a small pan and fry a handful of sage leaves until they start to sizzle, remove and set aside. Allow the brown butter to cool and settle.
When the casserole comes out of the oven, scatter over the crispy sage leaves and drizzle over the brown butter.
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- Reheat: For baked leftovers, reheat individual portions in the microwave or the oven for the best results.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through
- Freeze: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. To bake, thaw in the fridge overnight and follow the baking instructions.
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