Cranberry Sausage Stuffing Casserole (Printable Version)
Savory sausage, tart cranberries, and herbed stuffing baked into a creamy breakfast casserole.
# What You 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 Preparing the Dish
17 - Butter or nonstick spray for greasing
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish generously with butter or nonstick spray and set aside.
02 - In a large skillet over medium heat, cook the sausage, breaking it apart into small crumbles with a spoon, until browned and cooked through, about 6 to 8 minutes. Transfer the sausage to a plate using a slotted spoon, leaving the rendered fat in the pan.
03 - In the same skillet with the remaining drippings, sauté the chopped onion and diced celery over medium heat until softened and translucent, about 5 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, combine the cubed bread, cooked sausage, sautéed onion and celery, and cranberries. Add the parsley, dried sage, dried thyme, kosher salt, black pepper, and red pepper flakes if using. Toss everything together until evenly distributed.
05 - In a separate bowl, whisk together the whole milk, heavy cream, and eggs until smooth and well combined. Stir in the shredded cheddar cheese and Parmesan if using.
06 - Pour the egg custard mixture over the bread mixture and gently toss until all the bread is evenly moistened. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Allow it to rest for 10 minutes so the bread absorbs the custard fully.
07 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is firmly set. A knife inserted into the middle should come out clean.
08 - Remove from the oven and let the casserole cool for 5 to 10 minutes before slicing. Garnish with additional fresh parsley if desired and serve warm.
# Helpful Hints:
01 -
- The tart cranberries cut through the richness of sausage and cheese in a way that feels like a little surprise in every bite.
- It reheats beautifully, which means you can make it the night before a holiday and sleep in while the oven does the work.
02 -
- Do not skip the 10 minute resting time before baking, or the bread will not absorb enough custard and the center will be dry while the edges overcook.
- If using dried cranberries instead of fresh, reduce the amount to two thirds of a cup and soak them in hot water for 10 minutes first so they do not pull moisture from the custard.
03 -
- Tear a handful of the bread cubes instead of cutting them all. The ragged edges soak up custard differently and create better texture variation throughout the dish.
- Check the casserole at the 40 minute mark. Every oven runs differently, and a minute too long can push it from golden to dry.