This Stuffing Casserole with sausage and green beans can be made up to 3 days ahead of time and baked in the oven or heated in the Crock Pot!
Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.
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.
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.
Note 1- Sausage:
I like breakfast sausage with this stuffing but you can use sweet or hot Italian sausage as well. If you are only able to find links, remove the cases before cooking. Always cook the sausage before mixing with the other ingredients.
Note 2- Green Beans
I like using fresh green beans for this recipe but frozen may also be used. If using frozen, don’t cook them in the pan, just add them when you mix the whole thing together.
Note 3- Chicken Broth
I highly recommend using homemade chicken broth for best results. If you prefer more moist stuffing, consider adding up to ½ cup additional chicken broth. You also may want to consider using low sodium chicken broth.
I use Bell's Traditional Stuffing for this recipe.
⭐PRO TIP⭐ If you prefer your stuffing extra moist, you may want to add slightly less than 14 oz. of stuffing, especially if you're baking it in the oven.