Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herbed bread baked in rich egg 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 to 8 minutes. Transfer sausage to a plate using 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 cheese if using.
06 - Pour the egg mixture over the bread mixture and gently toss until evenly moistened.
07 - Transfer the mixture to the prepared baking dish and spread evenly. Let sit for 10 minutes to allow the bread to absorb the custard.
08 - Bake uncovered for 45 to 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.
# Helpful Tips:
01 -
- The cranberries burst during baking and create little pockets of tartness that cut straight through the richness of sausage and cheese in the most surprising way.
- You can assemble the entire thing the night before, so your holiday morning is spent drinking coffee instead of chopping onions.
- It feeds a crowd comfortably and reheats even better the next day, which means leftovers for lunch are basically guaranteed.
02 -
- If you assemble this the night before, pull it out of the refrigerator 30 minutes before baking so the baking dish does not crack from the temperature shock of a hot oven.
- Day old bread is not just a suggestion here. Fresh bread will dissolve into the custard and leave you with a dense, soggy mess instead of a casserole with texture.
- Dried cranberries can replace fresh, but reduce the amount to 2/3 cup and soak them in hot water for 10 minutes first so they do not steal moisture from the custard.
03 -
- Tear a few pieces of bread instead of cutting them all into uniform cubes. The jagged edges create more surface area for crisping and give the casserole a beautiful rustic texture.
- If the top is browning too quickly around the 30 minute mark, tent it loosely with foil for the remaining bake time so the center can finish setting without the top burning.