Cranberry Sausage Stuffing Casserole (Print version)
Savory sausage, tart cranberries, and herbed bread baked in a creamy custard for a festive morning dish.
# What goes in:
→ 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
# Cooking 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 6–8 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.
# Tips from flavorandfeast:
01 -
- The tart cranberries cutting through the rich sausage and custard will make you wonder why you never thought of this combination sooner.
- Assembling it the night before means you can actually enjoy your morning instead of being stuck at the stove while everyone else has fun.
02 -
- Day old bread is not a suggestion here because fresh bread will dissolve into a gummy mess that no amount of cheese can save.
- If you are assembling the night before, take the casserole out of the refrigerator 30 minutes before baking so the dish does not crack from the sudden temperature change.
03 -
- Squeeze a handful of the cubed bread before assembling and if it still feels soft and springy, spread the cubes on a sheet pan and toast at 300 degrees F for 10 minutes to dry them out properly.
- A sprinkling of extra Parmesan on top during the last 10 minutes of baking creates an irresistible cheesy crust that everyone will fight over.