Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herbed stuffing baked in a creamy egg custard for a festive morning meal.
# What You’ll Need:
→ Meats
01 - 1 lb 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
# How-To Steps:
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 to 8 minutes. Transfer sausage to a plate with a slotted spoon.
03 - In the same skillet, sauté the onion and celery until softened, about 5 minutes. Remove from heat.
04 - In a large bowl, combine the cubed bread, cooked sausage, sautéed onion and celery, and cranberries. Add the parsley, sage, thyme, salt, black pepper, and red pepper flakes if using. Toss well to distribute evenly.
05 - In a separate bowl, whisk together the milk, cream, and eggs. Stir in the 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 so the bread absorbs the custard.
07 - Bake uncovered for 45 to 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 Tips:
01 -
- It turns basic breakfast staples into something that feels like a celebration without requiring any fancy technique.
- The cranberries cut through the richness of sausage and cheese in a way that surprises everyone at the table.
- You can prep the whole thing the night before and just slide it into the oven while the coffee brews.
02 -
- If you assemble this the night before, cover it tightly and refrigerate, then add about 10 extra minutes to the baking time since it will be cold straight from the fridge.
- Dried cranberries can replace fresh in a pinch, but reduce the amount to 2/3 cup and soak them in hot water for 10 minutes first so they plump up and release their sweetness.
03 -
- Use bread that is at least a day old because fresh bread absorbs too much custard and turns gummy instead of tender.
- The 10 minute rest before baking is not optional, because that is when the bread soaks up the custard and the flavors marry into something far greater than the individual parts.