Cranberry Sausage Stuffing Casserole (Print)
Savory sausage, tart cranberries, and herbed stuffing baked into a golden breakfast casserole with creamy egg custard.
# 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
# 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 fully cooked, about 6 to 8 minutes. Transfer sausage to a plate with 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 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 if using.
06 - Pour the egg mixture over the bread mixture. 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 the top is golden brown and the center is set.
08 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.
# Expert Tips:
01 -
- The cranberries cut through the richness of sausage and cheese in a way that feels almost magical.
- You can assemble everything the night before and just bake it when you stumble downstairs.
02 -
- If you let the casserole sit for the full 10 minutes before baking, the bread absorbs more custard and the texture goes from good to unforgettable.
- Fresh cranberries burst during baking and create little pockets of tartness, but if you only have dried ones, soak them in hot water first and reduce the amount to 2/3 cup.
03 -
- Cube the bread the night before and leave it uncovered on a sheet pan so it dries out slightly, which helps it soak up custard without dissolving.
- Assemble the whole casserole the night before, cover it tightly, and refrigerate it, then just add about 10 extra minutes to the bake time in the morning.