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. 

A casserole dish full of autumn vegetable stuffing.

I love a good fall side dish, some of my favorites include candied yams (my mom’s recipe… it’s so good!!), hasselback potatoes, brown sugar acorn squash, and cinnamon roasted butternut squash.

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.

A glass bowl full of Brussels sprouts cut into fourths.

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.

A close up photo of chopped Brussels sprouts, sweet potatoes, and red onions.

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.

chopped Brussels sprouts, sweet potatoes, and red onions tossed with fresh herbs.

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.

A large bowl full of cubed bread, and autumn vegetables.

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.

A casserole dish full of autumn vegetable stuffing prior to being baked.

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.

Baked autumn vegetable stuffing with sausage and veggies in a casserole dish.

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A brown plate with a helping of sausage and fall vegetable stuffing.

Autumn Vegetable Stuffing Recipe

A unique stuffing recipe that's loaded with fall veggies and sausage!
prep time 20 mins
cook time 1 hr 20 mins
total time 1 hr 40 mins
servings: 8 people
calories: 409kcal
author: Salt & Baker

INGREDIENTS

  • 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
  • fresh herbs for garnish (basil, parsley, thyme)

INSTRUCTIONS

  • 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.

Bake the Fall Stuffing

  • Change the oven temperature to 375°F.
  • Transfer the mixture to a butter greased 13"x9” casserole dish. Pour the chicken broth over top of the stuffing. 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!

RECIPE NOTES

Recipe inspired by Recipe Critic

Suggested Equipment

Calories: 409kcal | Carbohydrates: 41g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 686mg | Potassium: 537mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5443IU | Vitamin C: 55mg | Calcium: 82mg | Iron: 4mg
Course: Side Dish
Cuisine: American
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