Autumn Vegetable Stuffing Recipe
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Autumn Vegetable Stuffing recipe has your favorite fall and winter veggies: Brussels sprouts, sweet potatoes, red onion, and then a helping of sausage! Loaded with a beautiful blend of herbs, this stuffing recipe is a great way to enjoy the bountiful fall produce.
How to make Autumn Vegetable Stuffing
So here’s the thing, I used only a few vegetables:
- Brussels sprouts
- Sweet potatoes
- Red onion
But you can add to that! Toss in chopped butternut squash to the recipe or perhaps some red potatoes. What I have written here doesn’t have to be the letter of the law. Feel free to mix it up and put your spin on it.
First, cut a loaf of French bread into cubes. You’ll need about 10 cups of cubed bread. Place the bread on a baking sheet and toast it in the oven for 15 minutes. This will help dry out the bread, so that it can soak up the liquid without getting overly saturated when it comes time to put the stuffing ingredients all together.
Place the cubed and toasted bread in a large bowl.
Brown some sausage. I only used 8 oz of sausage in this recipe, but you’re welcome to add 16 oz so that there’s a more prominent meat and sausage flavor to the stuffing!
Next, cut the Brussels sprouts into fourths.
Add the Brussels sprouts, chopped sweet potato, and chopped red onion to a large bowl.
Toss the veggies with some olive oil and an array of spices.
Spices I used for the fall stuffing:
- Dried basil
- Dried thyme leaves
- Dried sage
- and of course, add a little salt and pepper for good measure.
Now, scatter the seasoned veggies on a baking sheet and roast them in the oven for about 20 minutes, or until they’re fork tender.
Once the veggies are done roasting, transfer them to the large bowl full of the toasted bread and browned sausage. Add 6 tablespoons of butter the bowl, more seasonings (you want a lot of seasonings so that the flavors really come out), and then mix everything together.
Place the mixture into a 13″x9″ inch baking dish. Pour the chicken broth over the bread cubes and the veggies.
Cover the pan with tin foil and bake.
You’ll then remove the tin foil and bake for an additional 25 minutes or so, or until the there’s no longer any liquid on the bottom of the pan.
Remove the stuffing from the oven and allow it to rest for a few minutes. Serve warm, sprinkled with fresh herbs such as basil, thyme, or parsley.
If you make this recipe or any other recipe on saltandbaker.com be sure to leave a rating and review! And make sure you subscribe below… you’ll receive new recipes delivered straight to your inbox.
Autumn Vegetable Stuffing Recipe
- 1 loaf french bread cut into 1 inch pieces (about 10 cups)
- 8 oz sweet Italian sausage
- 16 oz brussels sprouts cut into fourths
- 2 cups sweet potato peeled and cubed
- 1/2 red onion cubed
- 2 tablespoons olive oil
- 1 tablespoon dried basil divided
- 3 teaspoons rubbed sage divided
- 3 teaspoons thyme leaves divided
- 6 tablespoons butter cut into 6 pieces
- 1 3/4 cups chicken broth See note #1
- fresh herbs for garnish (basil, parsley, thyme)
- Preheat oven to 400°F and place the cubed bread on a baking sheet. Bake in the oven for 10-14 minutes or until lightly golden brown. Remove from the oven and transfer to a large bowl.
- In a pan over medium heat, cook the sausage, making sure to break up the meat into small crumbly pieces. Cook until the meat is fully cooked, about 8-10 minutes. Drain any grease that accumulated during cooking and transfer the sausage to the large bowl with the bread.
Roast the Veggies
- In a medium sized bowl add the brussels sprouts, sweet potato, onion, olive oil, 1 tsp basil, 1 tsp sage, 1 tsp thyme. Toss to coat. Place the veggies on a large baking sheet, making sure to spread the veggies into an even layer. Bake for 18-20 minutes in a 400°F oven, or until roasted and sweet potatoes are *slightly* fork tender but not overly soft.
- Transfer the veggies to the large bowl of sausage and bread. Add the remaining herbs, and the butter. Toss to coat. Slowly pour the chicken broth over the mixture, stirring until everything is incorporated. You may not need to use all of the broth!! You don't want the bread cubes soaked... that would make for a soggy stuffing.
Bake the Fall Stuffing
- Change the oven temperature to 375°F.
- Transfer the mixture to a butter greased 13"x9” casserole dish. Cover with tin foil and bake for 25 minutes, remove the foil and bake for an additional 20-25 minutes or until no liquid remains and the stuffing is golden brown.
- Remove from the oven, garnish with fresh herbs and serve!
- You may not need all of the chicken broth.