Cranberry Sausage Stuffing Casserole (Printable Version)
Savory sausage, tart cranberries, and herbed stuffing baked in a rich custard for a festive holiday morning dish.
# What You'll Need:
→ Meats
01 - 1 pound breakfast sausage (pork or turkey), casing removed
→ Vegetables & Fruit
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, diced
04 - 1 cup fresh or frozen cranberries
→ Carbohydrates
05 - 6 cups cubed day-old bread (French or sourdough recommended)
→ Dairy & Eggs
06 - 1 1/2 cups whole milk
07 - 1 cup heavy cream
08 - 6 large eggs
09 - 1 cup shredded sharp cheddar cheese
10 - 1/4 cup grated Parmesan cheese (optional)
→ Herbs & Seasonings
11 - 2 tablespoons chopped fresh parsley
12 - 2 teaspoons dried sage
13 - 1 teaspoon dried thyme
14 - 3/4 teaspoon kosher salt
15 - 1/2 teaspoon ground black pepper
16 - 1/4 teaspoon crushed red pepper flakes (optional)
→ For Greasing
17 - Butter or nonstick spray
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and fully cooked, about 6–8 minutes. Transfer sausage to a plate with a slotted spoon.
03 - In the same skillet, sauté onion and celery until softened, about 5 minutes. Remove from heat.
04 - In a large bowl, combine cubed bread, cooked sausage, sautéed onions and celery, and cranberries. Add parsley, sage, thyme, salt, black pepper, and red pepper flakes if using. Toss well.
05 - In a separate bowl, whisk together milk, cream, and eggs. Stir in shredded cheddar and Parmesan, if using.
06 - Pour the egg mixture over the bread mixture. Gently toss until evenly moistened. Transfer to the prepared baking dish and spread evenly. Let sit for 10 minutes for the bread to absorb the custard.
07 - Bake uncovered for 45–50 minutes, or until golden brown on top and set in the center.
08 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.
# Expert Hints:
01 -
- The tart cranberries cut through the richness of sausage and cheese in a way that surprises people on the first bite.
- It assembles in under twenty minutes and feeds a crowd without any last minute fuss.
- You can prep everything the night before so your morning is free for coffee and good company.
02 -
- Day old bread is not a suggestion here because fresh bread will dissolve into a soggy mess instead of holding its shape.
- Letting the assembled casserole rest before baking is the difference between a custardy bake and a watery one.
- If using dried cranberries instead of fresh, reduce to two thirds of a cup and soak them in hot water for ten minutes first.
03 -
- Taste the sausage before adding salt because some brands are already heavily seasoned and you do not want to overdo it.
- Press down gently on the bread mixture in the dish before baking so the top layer does not dry out while the center finishes cooking.