14 Stuffing Casserole Recipes

When it comes to stuffing casserole recipes, the options are truly endless and oh-so-delicious.

Picture the inviting aroma of fresh herbs mingling with crispy bread, creating a cozy atmosphere in your kitchen.

From the classic warmth of traditional herb stuffing to the surprising kick of jalapeño and cheddar, there’s something for everyone.

And let’s not forget those delightful sweet twists, like apples and pecans that add a lovely crunch.

Get ready to explore these mouthwatering combinations that will make your mealtime memorable!

Classic Herb Stuffing Casserole

Classic Herb Stuffing Casserole is a delightful dish that brings warmth and comfort to any meal. This traditional recipe combines aromatic herbs, savory vegetables, and hearty bread to create a flavorful casserole that’s perfect for holiday gatherings or a cozy family dinner.

The beauty of this dish lies in its simplicity and the way it captures the essence of classic stuffing flavors, transforming them into a satisfying casserole that’s both easy to make and incredibly delicious.

The casserole is a versatile dish that pairs well with roasted meats, poultry, or can even be served as a standalone vegetarian main course. The combination of fresh herbs such as sage, thyme, and parsley with sautéed onions and celery creates a fragrant base that infuses every bite with warmth and flavor.

The use of a good-quality bread, slightly stale, is essential for achieving the perfect texture, as it absorbs the rich broth and holds the stuffing together while baking.

Ingredients (Serves 4-6)

• 1 loaf of crusty bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 1 large egg, beaten

Cooking Instructions

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the cubed bread onto a large baking sheet and toast in the oven for about 10-12 minutes, or until lightly golden and crisp. Remove from the oven and set aside to cool.
2. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until they become soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Mix in the Herbs: Add the chopped sage, thyme, and parsley to the skillet, stirring to combine. Cook for another 2 minutes to allow the herbs to release their flavors. Season with salt and black pepper.
4. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and herb mixture. Pour the chicken or vegetable broth over the mixture, and gently stir to moisten all the bread cubes. Add the beaten egg and mix thoroughly until everything is well combined.
5. Bake the Casserole: Transfer the stuffing mixture to a greased 9×13-inch baking dish, spreading it evenly. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and slightly crispy.
6. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this classic herb stuffing casserole hot, alongside your favorite main dishes.

Extra Tips

For the best results, use bread that’s at least a day old to help it absorb the flavors without becoming mushy. If you prefer a more rustic texture, try using a combination of different bread types such as sourdough or whole wheat.

To add a bit of crunch, consider topping the casserole with some toasted nuts or breadcrumbs before baking. Adjust the amount of broth based on your preference for a dryer or moister stuffing.

Ultimately, this casserole can be prepared a day in advance and baked just before serving, making it a convenient option for stress-free holiday meals.

Sausage and Sage Stuffing Casserole

The Sausage and Sage Stuffing Casserole is a delightful twist on traditional stuffing that’s perfect for holiday meals or any special occasion. This dish combines savory sausage with aromatic sage, creating a rich and satisfying flavor profile. The casserole is baked to golden perfection, with a crispy top and moist interior, making it a standout side dish that complements any main course.

Whether you’re hosting a family gathering or a festive dinner, this recipe is bound to impress your guests with its hearty and comforting taste. The beauty of this casserole lies in its simplicity and the capacity to prepare it ahead of time, allowing you to focus on other aspects of your meal.

The combination of ingredients such as fresh herbs, aromatic vegetables, and flavorful sausages makes this dish both nourishing and indulgent. Not only is it easy to make, but it also fills your kitchen with a mouthwatering aroma, adding to the joyful anticipation of the meal. Perfect for serving 4-6 people, this recipe is a must-try for anyone looking to elevate their stuffing game.

Ingredients for 4-6 servings:

• 1 pound of Italian sausage, casings removed
• 1 large onion, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups cubed bread (preferably day-old)
• 2 cups chicken broth
• 2 large eggs, beaten
• 4 tablespoons unsalted butter, melted

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will ascertain that your casserole bakes evenly.
2. Cook the Sausage: In a large skillet over medium heat, cook the sausage until it’s browned and crumbled, about 8-10 minutes. Use a wooden spoon to break it apart as it cooks. Once done, transfer the sausage to a large mixing bowl, leaving the drippings in the skillet.
3. Sauté the Vegetables: In the same skillet with the sausage drippings, add the diced onion, celery, and garlic. Sauté them over medium heat until they’re soft and translucent, approximately 5-7 minutes. Stir in the chopped sage and thyme, salt, and black pepper, cooking for an additional minute.
4. Combine Ingredients: Add the sautéed vegetables to the mixing bowl with the cooked sausage. Then, add the cubed bread and gently toss everything together until well combined.
5. Moisten the Mixture: In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread and sausage, and then drizzle with melted butter. Mix everything gently until the bread is evenly moistened.
6. Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish. Pour the stuffing mixture into the dish, spreading it out evenly.
7. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
8. Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. This allows the flavors to meld together beautifully.

Extra Tips:

For a more pronounced flavor, try using homemade chicken broth. If you prefer a spicier kick, consider adding a pinch of red pepper flakes when cooking the sausage.

To save time on the day of your event, you can prepare the stuffing mixture a day in advance, store it in the refrigerator, and bake it just before serving. If the top starts browning too quickly while baking, cover it with foil to prevent burning.

This dish can also be adapted to a vegetarian version by omitting the sausage and using vegetable broth. Enjoy your delicious Sausage and Sage Stuffing Casserole with your favorite main dishes!

Cranberry and Walnut Stuffing Casserole

Cranberry and Walnut Stuffing Casserole is a delightful twist on the classic stuffing dish, perfect for the holiday season or any special occasion. This casserole brings together the sweetness of cranberries and the earthy crunch of walnuts, creating a harmonious balance of flavors and textures.

The dish isn’t only delicious but also easy to prepare, making it a favorite among home cooks who want to impress their guests without spending hours in the kitchen. This recipe serves 4-6 people, making it an ideal choice for a family gathering or a small dinner party.

The combination of herbs, dried fruits, and nuts with savory bread cubes offers a unique and satisfying experience. The casserole can be served as a side dish alongside roasted meats or as a standalone vegetarian entrée. Prepare to enjoy the warm, comforting aroma that will fill your kitchen as this delicious dish bakes to perfection.

Ingredients:

• 8 cups of day-old bread cubes
• 1 cup of dried cranberries
• 1 cup of chopped walnuts
• 1/2 cup of diced onion
• 1/2 cup of chopped celery
• 1/4 cup of unsalted butter
• 2 cups of vegetable broth
• 2 teaspoons of dried sage
• 1 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 large eggs, lightly beaten

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly greasing it with butter or non-stick spray.
2. Prepare the Bread Cubes: Place the day-old bread cubes in a large mixing bowl. If the bread isn’t already cubed, cut it into roughly 1-inch pieces.
3. Cook the Vegetables: In a medium-sized skillet, melt the unsalted butter over medium heat. Add the diced onion and chopped celery. Sauté for about 5 minutes, or until the vegetables are soft and translucent.
4. Combine Ingredients: Add the sautéed vegetables, dried cranberries, and chopped walnuts to the bowl with the bread cubes. Mix well to guarantee an even distribution of ingredients.
5. Season the Mixture: Sprinkle the dried sage, dried thyme, salt, and black pepper over the bread mixture. Stir to combine all the flavors.
6. Add the Liquid: Pour the vegetable broth over the bread mixture, then add the lightly beaten eggs. Gently fold until the bread is evenly moistened but not overly soggy.
7. Transfer to Baking Dish: Spread the stuffing mixture evenly into the prepared baking dish, making sure it’s packed tightly but not compacted.
8. Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crisp.
9. Cool and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together and the casserole to set.

Extra Tips: For a more robust flavor, consider adding a splash of white wine to the vegetable broth before mixing it with the bread. You can also toast the walnuts lightly in a dry skillet before adding them to enhance their nutty flavor.

If you prefer a more moist stuffing, slightly increase the amount of broth used. Finally, this dish can be prepared a day in advance and stored in the refrigerator; just cover with foil and reheat in the oven before serving to save time on the day of your event.

Apple and Pecan Stuffing Casserole

Apple and Pecan Stuffing Casserole is a delightful twist on the traditional stuffing, perfect for a holiday feast or a cozy family dinner. Combining the sweetness of apples with the nuttiness of pecans, this dish offers a balanced blend of flavors and textures. The warmth of herbs like sage and thyme complements the tangy apple and crunchy pecans, making each bite a flavorful experience.

This casserole isn’t only delicious but also easy to prepare, making it an excellent choice for both novice and experienced cooks. This stuffing casserole serves as a comforting side dish that pairs well with a variety of main courses, from roasted turkey to glazed ham. It can also be enjoyed on its own as a vegetarian option.

The preparation involves simple steps and ingredients that are usually available in your pantry. The casserole can be prepared in advance and baked just before serving, making it a convenient option for busy holiday schedules or an effortless weeknight dinner.

Ingredients (Serves 4-6):

• 8 cups cubed bread (preferably day-old or slightly stale)
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 apples, peeled, cored, and diced
• 1 cup pecans, roughly chopped
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups vegetable broth
• 2 eggs, lightly beaten

Cooking Instructions:

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast them in the oven for about 10 minutes, or until they’re just slightly golden and crisp. Remove from the oven and let them cool.
2. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Sauté for about 5 minutes until the onion is translucent and the celery is tender.
3. Add Apples and Pecans: Stir in the diced apples and chopped pecans. Continue to cook for another 3-4 minutes until the apples start to soften. Add the dried sage, thyme, salt, and pepper, and stir well to combine.
4. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the apple-pecan mixture. Pour the vegetable broth over the mixture, followed by the beaten eggs. Gently toss everything together until the bread is well coated and the ingredients are evenly distributed.
5. Transfer to Casserole Dish: Lightly grease a 9×13 inch casserole dish. Transfer the stuffing mixture into the dish and spread it out evenly.
6. Bake the Casserole: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crispy.
7. Serve and Enjoy: Once baked, let the casserole sit for a few minutes before serving. Serve warm as a side dish or a main course.

Extra Tips: To enhance the flavor, consider adding a splash of apple cider to the vegetable broth before mixing it with the bread cubes. If you prefer a richer taste, substitute a portion of the vegetable broth with chicken broth.

For added convenience, prepare the casserole up to the baking step a day in advance and store it in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if baking directly from the fridge.

Cheesy Broccoli Stuffing Casserole

Cheesy Broccoli Stuffing Casserole is a delightful twist on the traditional stuffing, combining the savory flavors of cheese and broccoli for a comforting dish perfect for any family gathering or special occasion. This dish combines the rich creaminess of melted cheese with the nutritious goodness of broccoli, making it an irresistible side that complements any main course.

The stuffing adds a hearty texture and depth, while the cheese binds everything together in a deliciously gooey medley. Great for Thanksgiving or any festive meal, this casserole is both easy to prepare and a crowd-pleaser. It’s simple enough for a weekday dinner but special enough to grace your holiday table.

With just a few ingredients and some basic preparation, you can have a warm, flavorful dish ready to serve 4-6 people, bringing smiles and satisfaction to all who taste it.

Ingredients (serving size: 4-6 people):

• 1 package (6 oz) of stuffing mix
• 2 cups broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Non-stick cooking spray

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
2. Prepare the Stuffing: In a large mixing bowl, combine the stuffing mix with melted butter. Stir until the stuffing is well-coated and set aside.
3. Blanch the Broccoli: Bring a pot of water to a boil and add the broccoli florets. Cook for 2-3 minutes until they’re vibrant green and slightly tender. Drain them immediately and set aside.
4. Mix the Wet Ingredients: In another bowl, mix together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
5. Assemble the Casserole: Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Spread half of the stuffing mixture evenly on the bottom of the dish.
6. Layer the Ingredients: Layer the broccoli florets evenly over the stuffing layer. Sprinkle half of the shredded cheddar cheese over the broccoli.
7. Add the Soup Mixture: Pour the soup mixture evenly over the broccoli and cheese layers, ensuring to cover all areas for even flavor distribution.
8. Top with Remaining Stuffing and Cheese: Add the remaining stuffing mixture on top, followed by the rest of the cheddar cheese.
9. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling, and the top is golden brown.
10. Serve: Allow the casserole to cool for a few minutes before serving to let the flavors meld together.

Extra Tips:

For a richer flavor, consider adding a sprinkle of Parmesan cheese on top before baking. You can also substitute cream of chicken soup for the cream of mushroom if preferred.

To save time, use frozen broccoli florets, which can be thawed and drained before using. For an even healthier option, use reduced-fat cheese and soup without compromising on taste. Make sure to taste and adjust the seasoning as needed, depending on your preference.

Mushroom and Spinach Stuffing Casserole

Mushroom and Spinach Stuffing Casserole is a delightful twist on the traditional stuffing, combining the earthy flavors of mushrooms with the vibrant taste of spinach. This dish is perfect for holiday gatherings or as a comforting meal any time of the year.

The rich, savory flavor of mushrooms complements the fresh spinach, creating a well-balanced casserole that’s both hearty and nutritious. With its crispy top and moist interior, this stuffing casserole is sure to be a hit with family and friends.

The preparation process for this casserole is straightforward, making it an ideal choice for both novice and experienced cooks. The ingredients are simple and readily available, yet they come together to create a dish that feels gourmet.

Whether you’re hosting a holiday dinner or looking for a comforting weekday meal, this Mushroom and Spinach Stuffing Casserole won’t disappoint. Enjoy it as a main course or as a side dish alongside your favorite protein.

Ingredients (Serves 4-6):

• 1 loaf of crusty bread, cut into cubes (about 10 cups)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 ounces mushrooms, sliced
• 6 cups fresh spinach, roughly chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 2 cups vegetable broth
• 2 large eggs
• 1/2 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the casserole will cook evenly.
2. Prepare the Bread: Spread the bread cubes on a baking sheet and bake for about 10 minutes, or until lightly toasted. This helps prevent the casserole from becoming soggy.
3. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms are tender and have released their moisture, approximately 8 minutes.
4. Add Spinach and Herbs: Add the chopped spinach to the skillet and cook until wilted. Stir in the dried thyme, sage, salt, and pepper. Remove from heat.
5. Combine Ingredients: In a large bowl, combine the toasted bread cubes with the sautéed vegetable mixture. In a separate bowl, whisk together the vegetable broth and eggs, then pour over the bread and vegetables. Mix well to guarantee the bread is evenly coated.
6. Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish. Pour the stuffing mixture into the dish, pressing down lightly to make an even layer.
7. Top with Cheese: Sprinkle the grated Parmesan cheese over the top of the casserole.
8. Bake: Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
9. Serve: Allow the casserole to cool slightly before serving.

Extra Tips:

To enhance the flavor of your Mushroom and Spinach Stuffing Casserole, consider using a variety of mushrooms such as cremini or shiitake for added depth.

If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables. For a creamier texture, you can substitute half of the vegetable broth with cream.

Finally, prepare the casserole a day in advance and store it in the fridge to let the flavors meld together; simply reheat before serving.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is a comforting and hearty dish that combines tender chicken, seasoned stuffing, and a creamy sauce, all baked to perfection. This dish is perfect for family dinners or gatherings, as it offers a delightful blend of flavors and textures that will satisfy everyone at the table.

The casserole is easy to prepare and can be made ahead of time, making it an ideal choice for busy weeknights or when you want something warm and filling. The combination of savory stuffing, juicy chicken, and a rich, creamy sauce makes this casserole a family favorite.

It’s a versatile dish, allowing you to incorporate different vegetables or herbs to suit your taste preferences. The golden crust that forms on top as it bakes adds an irresistible crunch, balancing the creaminess of the sauce. Whether you’re a seasoned cook or a beginner, this Chicken and Stuffing Casserole is a recipe that you’ll want to add to your repertoire.

Ingredients (serving size 4-6 people):

• 4 cups cooked chicken, shredded or cubed
• 1 package (6 oz.) stuffing mix
• 1 can (10.5 oz.) cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 cup frozen mixed vegetables (optional)
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Cooking spray or oil for greasing the baking dish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees the casserole cooks evenly.
2. Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with cooking spray or oil to prevent sticking.
3. Cook the Stuffing Mix: In a medium saucepan, prepare the stuffing mix according to the package instructions, substituting chicken broth for water to enhance flavor. Once done, set aside.
4. Sauté Vegetables: In a skillet over medium heat, sauté the diced onion and celery in the melted butter until soft, about 5 minutes. If using, add the frozen mixed vegetables and cook for an additional 2-3 minutes. Remove from heat.
5. Make the Sauce: In a large bowl, combine the cream of chicken soup, milk, and cooked vegetables. Stir together until well mixed.
6. Assemble the Casserole: Add the shredded chicken to the sauce mixture, stirring until the chicken is well coated. Spread this mixture evenly in the prepared baking dish.
7. Top with Stuffing: Spoon the prepared stuffing evenly over the chicken mixture in the baking dish, ensuring an even layer.
8. Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
9. Serve Hot: Once baked, remove from the oven and let it sit for a few minutes before serving to allow the flavors to meld together.

Extra Tips:

For a richer flavor, consider adding a touch of garlic powder or thyme to the chicken mixture. If you prefer a bit of crunch, sprinkle some toasted almonds over the stuffing before baking.

This casserole can be made a day in advance and stored in the refrigerator; simply allow extra time for baking if it’s coming straight from the fridge. Additionally, if you have leftover turkey from a holiday meal, you can substitute it for the chicken to create a delicious post-holiday dish.

Cornbread Stuffing Casserole

Cornbread Stuffing Casserole is a delightful and savory dish that combines the comforting flavors of cornbread with a medley of seasonings and vegetables. Perfect for a festive holiday meal or a cozy family dinner, this casserole brings warmth and flavor to the table. The cornbread base soaks up the delicious broth and seasonings, creating a wonderfully moist and flavorful stuffing that’s bound to become a favorite.

This dish is versatile and can be customized with your favorite herbs and additional ingredients such as sausage or cranberries for added texture and flavor. Preparing the cornbread stuffing casserole is a straightforward process, making it an ideal choice for both novice and experienced cooks. It’s a great make-ahead dish, allowing you to enjoy more time with your loved ones during the festivities.

Ingredients for 4-6 servings:

• 8 cups cornbread, cubed (preferably day-old)
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup unsalted butter
• 2 teaspoons sage, dried
• 1 teaspoon thyme, dried
• 1 teaspoon rosemary, dried
• 3 cups chicken or vegetable broth
• 2 eggs, beaten
• Salt and pepper to taste
• Optional: 1 cup cooked sausage, crumbled
• Optional: 1/2 cup dried cranberries

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
2. Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped celery and onion, and sauté until the vegetables are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
3. Combine Ingredients: In a large mixing bowl, combine the sautéed vegetables, cubed cornbread, sage, thyme, rosemary, salt, and pepper. If using, add the cooked sausage and dried cranberries. Mix well to confirm the cornbread is evenly coated with the seasonings and vegetables.
4. Add Liquid: Pour the chicken or vegetable broth over the cornbread mixture, stirring gently to combine. The mixture should be moist but not soupy. Add the beaten eggs and mix until everything is well incorporated.
5. Transfer to Baking Dish: Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil to prevent excessive browning.
6. Bake: Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crisp.
7. Serve: Let the casserole cool for a few minutes before serving. This allows the flavors to meld together and makes serving easier.

Extra Tips:

For the best texture, use day-old cornbread, as fresh cornbread can become too mushy. You can prepare the cornbread a day in advance to save time on the day of cooking.

Feel free to adjust the herbs to your taste preference or add other ingredients such as nuts or apples for a unique twist. If you prefer a vegetarian version, simply use vegetable broth and omit the sausage.

This dish can also be assembled a day ahead and baked on the day of serving, making it a convenient option for busy holiday schedules.

Bacon and Leek Stuffing Casserole

The Bacon and Leek Stuffing Casserole is a delightful twist on a traditional stuffing dish, bringing together the rich flavors of bacon and the subtle sweetness of leeks. Perfect for holiday gatherings or as a comforting family meal, this casserole combines savory ingredients with a crisp topping to deliver a dish that’s both satisfying and flavorful.

With the smoky taste of bacon mingling with the aromatic leeks, this stuffing casserole is bound to become a favorite at your table. Whether you’re looking to enhance your Thanksgiving spread or simply want to enjoy a warm, hearty meal, this Bacon and Leek Stuffing Casserole offers a unique blend of textures and tastes.

The golden, crunchy crust gives way to a soft, moist interior, creating an irresistible contrast that will have your guests coming back for seconds. Serve this dish as a side or as the main attraction, and watch it become a beloved staple in your recipe collection.

Ingredients (serves 4-6):

• 1 loaf of day-old French bread, cubed
• 6 slices of bacon, chopped
• 2 leeks, cleaned and sliced
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1/4 cup fresh parsley, chopped
• 3 cups chicken broth
• 2 eggs
• Salt and pepper to taste
• 1 tablespoon butter

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your casserole cooks evenly and attains a golden brown crust.
2. Prepare the Bread: Spread the cubed bread onto a baking sheet and toast in the preheated oven for about 10 minutes until slightly crispy. This helps the bread absorb the broth without becoming too soggy.
3. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
4. Sauté the Vegetables: Using the same skillet, add the sliced leeks, chopped onion, and diced celery to the bacon fat. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for an additional minute.
5. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, cooked bacon, fresh thyme, sage, and parsley. Mix well to distribute the ingredients evenly.
6. Add the Liquid Ingredients: In a separate bowl, whisk together the chicken broth and eggs. Pour this mixture over the bread and vegetable mix, making sure everything is well coated. Season with salt and pepper to taste.
7. Transfer to Baking Dish: Grease a baking dish with butter. Transfer the mixture into the dish, spreading it out to ensure an even layer. Dot the top with small pieces of butter for added richness.
8. Bake: Place the dish in the oven and bake for approximately 30-35 minutes, or until the top is golden brown and crisp.
9. Serve: Allow the casserole to cool slightly before serving. Garnish with additional parsley if desired.

Extra Tips:

When preparing the leeks, make sure to clean them thoroughly, as they can often harbor dirt between the layers. Always use day-old bread for the best texture in your casserole; fresh bread can become too mushy.

If you prefer a spicier flavor, consider adding a pinch of red pepper flakes to the sautéed vegetables. This dish can also be prepared ahead of time and refrigerated overnight, making it a convenient option for busy holiday schedules. Simply remove from the fridge and bake when ready to serve.

Butternut Squash and Cranberry Stuffing Casserole

Indulge in the comforting flavors of fall with this Butternut Squash and Cranberry Stuffing Casserole. This dish combines the sweetness of roasted butternut squash with the tartness of cranberries, creating a harmonious blend of flavors that will delight your taste buds.

Perfect for holiday gatherings or as a cozy weeknight meal, this casserole brings together the best of autumn’s bounty in one delicious dish.

The Butternut Squash and Cranberry Stuffing Casserole isn’t only delicious but also visually appealing, with its vibrant colors and inviting aroma. It’s an excellent choice for a side dish or even a main course for those who prefer a vegetarian option.

With its hearty ingredients and rich flavors, this casserole will surely become a favorite in your household.

Ingredients (serving size: 4-6 people):

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup fresh or frozen cranberries
• 6 cups cubed bread (preferably day-old)
• 2 cups vegetable broth
• 1/2 cup chopped pecans
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on the prepared baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
3. Prepare Bread: While the squash is roasting, spread the cubed bread on another baking sheet. Toast in the oven for about 10 minutes, or until lightly golden and crisp. Remove from oven and set aside.
4. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they begin to soften. Stir in the minced garlic, thyme, and rosemary, and cook for an additional 2 minutes.
5. Combine Ingredients: In a large mixing bowl, combine the roasted squash, sautéed vegetables, cranberries, toasted bread cubes, and pecans. Pour the vegetable broth over the mixture, stirring gently until the bread is evenly moistened.
6. Transfer to Baking Dish: Grease a 9×13 inch baking dish and transfer the stuffing mixture into it, spreading it out evenly.
7. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
8. Garnish and Serve: Remove from oven and sprinkle with chopped fresh parsley before serving.

Extra Tips:

For added depth of flavor, consider using a mix of whole grain and sourdough bread cubes.

If you want to make this dish in advance, prepare the casserole up until the baking step, then cover and refrigerate for up to 24 hours. Bake as directed before serving.

Additionally, if you prefer a sweeter touch, drizzle a bit of maple syrup over the squash before roasting.

Enjoy your Butternut Squash and Cranberry Stuffing Casserole as a delightful addition to any meal!

Vegetarian Wild Rice Stuffing Casserole

Vegetarian Wild Rice Stuffing Casserole is a delightful dish that combines the wholesome goodness of wild rice, fresh vegetables, and savory herbs, making it a perfect addition to your holiday table or any meal where you want to impress your guests.

This casserole isn’t only vegetarian but also packed with rich flavors and textures that will satisfy even the most discerning palate. The nutty flavor of the wild rice pairs beautifully with the earthiness of mushrooms and the sweetness of cranberries, creating a harmonious balance of flavors in every bite.

This comforting dish is ideal for those looking for a hearty, plant-based alternative to traditional stuffing. It’s easy to prepare and can be made ahead of time, making it a convenient option for busy cooks.

Whether you’re serving it as a side dish or a main course, this Vegetarian Wild Rice Stuffing Casserole is sure to be a hit with everyone at the table. The recipe serves 4-6 people, making it perfect for family gatherings or intimate dinners with friends.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Wild Rice: Rinse the wild rice under cold water and drain. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the grains have burst open. Drain any excess liquid and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and chopped celery, and sauté for about 5 minutes, or until the vegetables begin to soften. Stir in the minced garlic and sliced mushrooms, continuing to cook for another 5-7 minutes, or until the mushrooms release their moisture and begin to brown.
3. Season and Combine: Sprinkle the thyme, sage, salt, and pepper over the sautéed vegetables, stirring well to combine. Add the cooked wild rice, dried cranberries, and chopped pecans to the skillet, stirring until everything is evenly mixed and heated through. Taste and adjust seasoning as necessary.
4. Bake the Casserole: Preheat your oven to 350°F (175°C). Transfer the rice and vegetable mixture to a lightly greased baking dish. Cover with aluminum foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to become slightly crispy.
5. Garnish and Serve: Once the casserole is done baking, remove it from the oven and sprinkle with fresh parsley. Let it cool for a few minutes before serving.

Extra Tips:

To enhance the flavor and texture of this casserole, consider toasting the pecans before adding them to the mixture. This can be done by placing them in a dry skillet over medium heat for a few minutes until they’re fragrant.

Additionally, feel free to add other vegetables such as bell peppers or carrots for extra color and nutrition. If you prefer a more savory flavor, a splash of soy sauce or a sprinkle of nutritional yeast can be added to the rice mixture before baking.

Turkey and Stuffing Casserole

Turkey and stuffing casserole is the perfect dish for using up Thanksgiving leftovers or creating a comforting meal any time of the year. This recipe combines tender turkey pieces with a savory stuffing mix, all baked together in a creamy sauce. The result is a hearty and satisfying dish that brings the flavors of a holiday feast to your table, without requiring an entire turkey or a full spread of sides.

Whether you’re looking to repurpose holiday leftovers or simply craving a taste of Thanksgiving, this turkey and stuffing casserole is a delightful choice. It’s easy to prepare and can be made ahead of time, making it a convenient option for busy weeknights or casual gatherings. This recipe serves 4-6 people, guaranteeing there’s plenty to enjoy or share with family and friends.

Ingredients:

• 3 cups cooked turkey, diced
• 1 package (6 oz) stuffing mix
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup butter, melted
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Prepare the Stuffing: In a medium-sized bowl, combine the stuffing mix with the melted butter. Stir until the stuffing is evenly coated and set aside.
3. Mix the Creamy Base: In a separate large mixing bowl, whisk together the cream of mushroom soup, chicken broth, and milk. Confirm the mixture is smooth and well combined.
4. Combine Ingredients: Add the diced turkey, frozen mixed vegetables, and dried thyme to the creamy mixture. Stir until everything is evenly distributed.
5. Assemble the Casserole: Grease a 9×13 inch baking dish. Pour the turkey and vegetable mixture into the dish, spreading it out evenly.
6. Top with Stuffing: Sprinkle the prepared stuffing over the top of the turkey mixture, ensuring it covers the entire surface.
7. Bake: Place the casserole in the preheated oven and bake for 30 minutes. After 30 minutes, remove the dish from the oven and sprinkle the shredded cheddar cheese over the top.
8. Finish Baking: Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the stuffing is golden brown.
9. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This will help it set and make it easier to serve.

Extra Tips:

For an extra layer of flavor, consider adding a handful of chopped fresh herbs, such as parsley or sage, to the stuffing before baking.

If you prefer a more moist casserole, you can increase the amount of chicken broth slightly.

To enhance the creaminess, substitute half of the milk with half-and-half or heavy cream.

This dish can also be made ahead of time. Simply assemble the casserole, cover it with foil, and refrigerate it for up to 24 hours before baking.

When ready to cook, just follow the baking instructions, adding a few extra minutes to the baking time if needed.

Sweet Potato Stuffing Casserole

Sweet Potato Stuffing Casserole is a delightful twist on the traditional stuffing dish, combining the natural sweetness of sweet potatoes with savory herbs and vegetables. This casserole is perfect for holiday gatherings or as a comforting side dish for any meal.

The creamy texture of the sweet potatoes complements the crunchy bread cubes, creating a harmonious blend of flavors and textures that will satisfy both sweet and savory cravings. This casserole not only adds a pop of color to your table but also brings a nutritious boost, as sweet potatoes are rich in vitamins A and C.

The addition of aromatic herbs like sage and thyme enhances the overall flavor profile, making it a standout dish. Whether you’re looking to impress your guests or simply want to enjoy a cozy meal at home, this Sweet Potato Stuffing Casserole is bound to become a beloved favorite.

Ingredients for Sweet Potato Stuffing Casserole (serving size: 4-6 people):

• 2 large sweet potatoes, peeled and diced
• 4 cups of cubed bread (preferably day-old or slightly stale)
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 1/4 cup of unsalted butter
• 1 teaspoon of dried sage
• 1 teaspoon of dried thyme
• 1/4 teaspoon of ground nutmeg
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 cups of chicken or vegetable broth
• 1/4 cup of chopped fresh parsley
• 1/2 cup of chopped pecans (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Cook the Sweet Potatoes: In a medium-sized pot, bring water to a boil and add the diced sweet potatoes. Cook them until tender, about 10-12 minutes. Drain and set aside.
3. Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onions, celery, and garlic. Sauté until the onions become translucent and the celery is softened, about 5 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the sautéed vegetables, cooked sweet potatoes, bread cubes, sage, thyme, nutmeg, salt, and pepper. Mix well to guarantee the bread cubes are evenly coated with the seasoning.
5. Add Broth: Gradually add the broth, stirring constantly until the mixture is evenly moistened. Be careful not to make it too soggy; it should be moist but not swimming in liquid.
6. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle with chopped pecans if using, and cover the dish with aluminum foil.
7. Bake the Casserole: Place the covered dish in the preheated oven and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and slightly crisp.
8. Garnish and Serve: Once baked, remove from the oven and sprinkle with fresh parsley. Allow it to cool for a few minutes before serving.

Extra Tips:

When making Sweet Potato Stuffing Casserole, using slightly stale bread helps absorb the flavors better without becoming mushy. You can prepare the sweet potatoes and sautéed vegetables a day in advance to save time on the day of baking.

If you prefer a bit more crunch, consider toasting the bread cubes before mixing them with the other ingredients. For a vegetarian version, simply use vegetable broth instead of chicken broth. Enjoy this dish warm for the best taste and texture.

Jalapeño and Cheddar Stuffing Casserole

Jalapeño and Cheddar Stuffing Casserole is a delightful twist on the classic holiday side dish. This recipe combines the rich flavors of cheddar cheese with the spicy kick of jalapeños to create a comforting and savory dish that’s perfect for gatherings or as a unique addition to your dinner table.

The casserole is easy to prepare and can be made ahead of time, making it convenient for busy cooks who want to serve a delicious homemade meal with minimal fuss. This recipe serves 4-6 people, making it ideal for small to medium-sized gatherings.

The combination of fresh and cooked ingredients creates layers of flavors and textures, from the crispy top to the creamy interior. Whether you’re a fan of a little heat or just want to try something new, this Jalapeño and Cheddar Stuffing Casserole is sure to become a favorite.

Ingredients:

• 1 loaf of crusty bread, cubed (about 8 cups)
• 1 cup shredded cheddar cheese
• 2-3 jalapeños, seeded and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped fresh parsley (optional for garnish)

Cooking Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your casserole will cook evenly and develop a nice crust.
2. Prepare the Bread: Cut the loaf of crusty bread into cubes and spread them out on a baking sheet. Toast them in the oven for about 10 minutes until they’re slightly golden and crispy. This will help the bread soak up the flavors without becoming soggy.
3. Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and jalapeños, and sauté until the onion is translucent and the jalapeños are soft. Stir in the minced garlic and cook for another minute, making sure the garlic doesn’t burn.
4. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and shredded cheddar cheese.
5. Prepare the Custard: In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, salt, and black pepper. Pour this mixture over the bread and vegetables, and gently toss everything together until the bread is evenly coated.
6. Assemble the Casserole: Transfer the stuffing mixture to a greased baking dish. Press it down lightly with the back of a spoon to make sure it’s evenly distributed.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set.
8. Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired before serving.

Extra Tips:

For an added layer of flavor, consider roasting the jalapeños before adding them to the dish to enhance their smoky taste. If you prefer a milder casserole, reduce the number of jalapeños or remove all seeds before dicing.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and can easily be reheated in the oven to maintain crispness. Enjoy your Jalapeño and Cheddar Stuffing Casserole with a side of sour cream or your favorite hot sauce for an extra kick!