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'll Need:
→ Meats
01 - 1 lb bulk breakfast sausage (pork or turkey), casing removed
→ Vegetables & Fruit
02 - 1 medium yellow onion, finely chopped
03 - 2 stalks celery, diced
04 - 1 cup fresh or frozen cranberries
→ Bread
05 - 6 cups cubed day-old bread (French or sourdough recommended)
→ Dairy & Eggs
06 - 1½ cups whole milk
07 - 1 cup heavy cream
08 - 6 large eggs
09 - 1 cup shredded sharp cheddar cheese
10 - ¼ cup grated Parmesan cheese (optional)
→ Herbs & Seasonings
11 - 2 tablespoons chopped fresh parsley
12 - 2 teaspoons dried sage
13 - 1 teaspoon dried thyme
14 - ¾ teaspoon kosher salt
15 - ½ teaspoon ground black pepper
16 - ¼ teaspoon crushed red pepper flakes (optional)
→ For Greasing
17 - Butter or nonstick cooking 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 cooked through, 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, salt, black pepper, and red pepper flakes if using. Toss everything together thoroughly.
05 - In a separate bowl, whisk together the milk, heavy cream, and eggs until smooth. Stir in the shredded cheddar and Parmesan if using.
06 - Pour the egg mixture over the bread mixture and gently toss until evenly moistened throughout.
07 - Transfer the mixture to the prepared baking dish and spread evenly. Let it rest for 10 minutes so the bread absorbs the custard.
08 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is set.
09 - Allow the casserole to cool slightly, then garnish with extra fresh parsley if desired. Serve warm.
# Expert Advice:
01 -
- The tart cranberries cut through the richness of sausage and cheese in a way that surprises everyone at the table.
- You can assemble the whole thing the night before and just bake it while coffee brews.
- It turns basic pantry ingredients into something that feels elaborate without any fussy techniques.
02 -
- If you assemble this the night before, pull it out of the refrigerator 20 minutes before baking so the dish does not crack from a sudden temperature change.
- Dried cranberries can replace fresh but use only 2/3 cup and soak them in hot water for 10 minutes first so they do not steal moisture from the custard.
- The casserole is done when the edges are bubbling and the center no longer jiggles like liquid when you tap the dish.
03 -
- Use bread that is at least one day old because fresh bread holds too much moisture and will make the casserole dense and soggy.
- Letting the assembled casserole rest before baking is not optional, those 10 minutes are when the bread absorbs the custard and the whole thing sets up properly.