Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herbed stuffing baked in creamy egg custard for a festive holiday brunch.
# 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 Greasing
17 - Butter or nonstick spray
# How To Cook:
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 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.
04 - In a large bowl, combine the cubed bread, cooked sausage, sautéed onions and celery, and cranberries. Add the parsley, sage, thyme, salt, black pepper, and red pepper flakes if using. Toss well to distribute evenly.
05 - In a separate bowl, whisk together the milk, cream, and eggs. Stir in the shredded cheddar and Parmesan cheese if using.
06 - Pour the egg mixture over the bread mixture and gently toss until evenly moistened. Transfer to the prepared baking dish and spread evenly. Let sit for 10 minutes so the bread absorbs the custard.
07 - Bake uncovered for 45 to 50 minutes, or until golden brown on top and set in the center.
08 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- The tart cranberries cutting through rich sausage and melted cheese will make you wonder why breakfast casseroles do not always include fruit.
- It uses up leftover stuffing or stale bread in a way that tastes completely intentional and special.
- You can assemble the whole thing the night before, so your morning is free for coffee and actual relaxation.
02 -
- Do not skip the resting time after pouring the custard over the bread. Those ten minutes are the difference between a silky casserole and a watery mess with dry bread floating on top.
- If using dried cranberries instead of fresh, reduce the amount to two thirds of a cup and soak them in hot water for ten minutes first, then drain well before adding.
03 -
- Tear the bread by hand instead of cutting it with a knife. Ragged edges soak up custard better and create more interesting texture than uniform cubes.
- If the top is browning too quickly but the center is still jiggly, lay a sheet of foil loosely over the top for the last ten minutes of baking.