Cranberry Sausage Stuffing Casserole (Print Version)
Savory sausage, tart cranberries, and herbed stuffing baked in a rich egg and cheese custard for a festive morning meal.
# What You 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 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, kosher salt, black pepper, and red pepper flakes if using. Toss well to distribute evenly.
05 - In a separate bowl, whisk together the whole milk, heavy cream, and eggs. Stir in the shredded cheddar and Parmesan cheese if using.
06 - Pour the egg custard mixture over the bread mixture. Gently toss until everything is evenly moistened.
07 - Transfer the mixture to the prepared baking dish and spread into an even layer. Let sit for 10 minutes to allow the bread to absorb the custard.
08 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is fully set.
09 - Allow the casserole to cool slightly, then garnish with additional fresh parsley if desired. Serve warm.
# Expert Tips:
01 -
- The cranberries burst during baking and create little pockets of tartness that cut through all that rich sausage and cheese.
- You can assemble everything the night before, which means you wake up to practically zero effort and a house that smells incredible.
02 -
- If you assemble this the night before, pull it from the refrigerator 30 minutes before baking so the dish does not crack from the sudden temperature change.
- Dried cranberries can replace fresh but use only 2/3 cup and soak them in hot water for 10 minutes first, then drain well.
03 -
- The bread cubes should feel slightly stale and dry to the touch before you use them because fresh bread creates a gummy, dense casserole that never sets properly.
- Do not skip the 10 minute rest after pouring the custard over the bread because that waiting period is what gives you a creamy interior instead of a watery one.