Step 1

Preheat oven to 350 degrees F.

Step 2

Brown the sausage in a large pan (at least 10”) over medium heat.

Step 3

Remove the sausage and melt 4 Tablespoons butter.

Step 4

Add the onions, fresh green beans, and celery. Cook until softened, about 5 minutes.

Step 5

Add the garlic, salt, and pepper. Cook for an additional minute.

Step 6

Add the chicken broth.

Step 7

Use a silicone spatula to scrape up any brown bits on the pan into the chicken broth for added flavor.

Step 8

Turn off the heat. Mix in the cream of chicken soup, sour cream, and dried cranberries.

Step 9

Add the sausage back to the pan along with the stuffing and stir until well-combined.

Step 10

Add to a lightly greased casserole dish. (At least 13” x 9”)

Step 11

Bake, covered, for 1 hour.

Step 12

Remove cover and bake for 5 additional minutes to brown the top.

Step 13

Add the crispy fried onions and bake for 5 additional minutes.

Step 14

Top with fresh parsley and serve!

Step 15

Cook, crumble and drain the sausage first. (Or use precooked sausage links and dice them up.)

Step 16

Combine the sausage with remaining uncooked stuffing ingredients.

Step 17

Add the stuffing mixture to a lightly greased Crock Pot instead of a casserole dish.

Step 18

Cook on low heat for 6-7 hours or on high for 4 hours.

Step 19

Brown the top in a 350 degree oven for 5 minutes, add the crispy fried onions, and bake for 5 more minutes.

Step 20

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.

Step 21

You can also freeze it for up to three months and let it thaw in the refrigerator overnight prior to baking it.