Easy Pork Sausage & Sage Stuffing Casserole

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.

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.

• 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