Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herb stuffing baked in a rich custard for a festive morning meal.
# 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.
07 - Transfer to the prepared baking dish and spread evenly. Let sit for 10 minutes for the bread to absorb the custard.
08 - Bake uncovered for 45–50 minutes, or until golden brown on top and set in the center.
09 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- The cranberries cut through the richness of sausage and cheese in a way that surprises everyone at the table.
- You can assemble the whole thing the night before and just slide it into the oven while coffee brews.
02 -
- If you assemble this the night before, pull it out of the fridge 20 minutes before baking so the dish does not crack from the temperature shock.
- Fresh cranberries and dried cranberries behave very differently, so if you substitute dried, reduce to 2/3 cup and soak them in hot water for 10 minutes first.
03 -
- Day old bread is not a suggestion here, it is the difference between a casserole that holds together and one that dissolves into soggy disappointment.
- Tasting your sausage before you add salt to the whole dish saves you from an overseasoned breakfast.