Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herb stuffing baked into a golden breakfast casserole.
# 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
# How To Make It:
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 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 to distribute evenly.
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 to allow the bread to absorb 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 -
- The tart cranberries cut through the richness of sausage and cheese in a way that makes each bite surprisingly balanced.
- You can assemble the entire thing the night before, which means you actually get to enjoy your own holiday morning instead of being trapped at the stove.
02 -
- If you assemble this the night before, pull it out of the refrigerator 30 minutes before baking so the dish does not crack from the sudden temperature change.
- Day old bread is not just a suggestion here, because fresh bread will dissolve into a gummy mess that never sets properly.
03 -
- Check the center by pressing gently with your finger at the 45 minute mark, because if it feels soupy at all it needs more time even if the top looks done.
- Letting the casserole rest for 10 minutes after baking is the difference between neat slices and a scooped mess on your plate.