Cranberry Sausage Stuffing Casserole (Printable Version)

Savory sausage, tart cranberries, and herbed stuffing baked in rich egg custard for a festive morning dish.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
02 - In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and fully cooked through, about 6 to 8 minutes. Transfer the sausage 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 and set aside.
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 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 cheese if using.
06 - Pour the egg custard mixture over the bread mixture. Gently toss until all the bread is evenly moistened. Transfer the mixture to the prepared baking dish and spread it out evenly. Let it sit for 10 minutes so the bread can absorb the custard.
07 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is fully set.
08 - Allow the casserole to cool slightly before serving. Garnish with additional fresh parsley if desired and serve warm.

# Expert Tips:

01 -
  • The tart cranberries cut through the richness of sausage and cheese in a way that makes you go back for seconds before finishing your first plate.
  • You can assemble everything the night before so your holiday morning is free for coffee and gift opening instead of kitchen chaos.
  • It reheats beautifully which means deliberately making extra is the smartest thing you will do all weekend.
02 -
  • Do not skip the resting time after assembling because bread that has not soaked up the custard will leave you with a watery mess at the bottom of the pan.
  • If you are assembling the night before take the casserole out of the refrigerator thirty minutes before baking so the dish does not crack from the temperature shock of a hot oven.
03 -
  • Tear the bread by hand instead of cutting it with a knife because rough edges soak up custard better and create more of those irresistible crispy bits on top.
  • Use the fattiest sausage you can find because lean sausage leaves the casserole drier than you want and fat carries flavor through every single bite.

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