Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herbed stuffing baked in a rich egg custard for a festive holiday breakfast.
# 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 Preparing the Dish
17 - Butter or nonstick spray for greasing
# How to Prepare:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish generously with butter or nonstick spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it into crumbles as it cooks, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate using a slotted spoon and set aside.
03 - In the same skillet, sauté the onion and celery over medium heat until softened and fragrant, about 5 minutes. Remove from heat.
04 - In a large mixing 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 everything together until evenly distributed.
05 - In a separate bowl, whisk together the whole milk, heavy cream, and eggs until smooth. Stir in the shredded cheddar cheese and Parmesan if using.
06 - Pour the egg custard mixture over the bread and sausage mixture. Gently toss until all the bread cubes are evenly moistened and coated.
07 - Transfer the mixture to the prepared baking dish, spreading it into an even layer. Let it rest for 10 minutes to allow the bread to fully absorb the custard.
08 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is fully set. A knife inserted in the middle should come out clean.
09 - Allow the casserole to rest for a few minutes before slicing. Garnish with additional fresh parsley if desired and serve warm.
# Expert Advice:
01 -
- The tart cranberries cutting through the rich sausage and custard is the kind of flavor contrast that makes you close your eyes at the table.
- It assembles in about twenty minutes and then the oven does all the heavy lifting while you sip coffee and pretend you worked hard.
02 -
- Letting the casserole sit for those ten minutes before baking is not optional because it is the difference between a creamy interior and dry pockets of bread.
- If you are using frozen cranberries, do not thaw them first because they actually hold their shape better going into the oven frozen.
03 -
- Tear the bread into uneven pieces rather than cutting perfect cubes because the jagged edges soak up more custard and create a better texture.
- If the top starts browning too fast before the center is set, lay a sheet of foil loosely over the top for the last fifteen minutes of baking.