Cranberry Sausage Stuffing Casserole (Print Page)
Savory sausage and tart cranberries baked with herbed stuffing in a creamy egg custard for a festive morning meal.
# 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
→ Bread & Grains
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
# Directions:
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 small crumbles, until browned and fully cooked through, about 6 to 8 minutes. Transfer the sausage to a plate using a slotted spoon, leaving the rendered fat in the pan.
03 - In the same skillet with the residual drippings, sauté the onion and celery over medium heat until softened and translucent, about 5 minutes. Remove from heat and set aside.
04 - In a large mixing 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 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 mixture and gently toss until all the bread is evenly moistened and coated.
07 - Transfer the mixture to the prepared baking dish and spread 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 and no longer jiggly.
09 - Remove from the oven and allow to cool slightly for 5 to 10 minutes. Garnish with additional fresh parsley if desired and serve warm.
# Expert Tips:
01 -
- The tart cranberries cut through the rich sausage and custard in a way that makes each bite feel balanced and surprising, never heavy.
- It assembles in under twenty minutes and can sit in the fridge overnight, which means you actually get to enjoy your holiday morning instead of being chained to the stove.
02 -
- Do not skip the ten minute rest before baking because that is when the bread actually absorbs the custard, and skipping it leaves you with a watery, uneven bake.
- If you assemble this the night before, pull it from the fridge thirty minutes before baking so the dish does not go into the oven ice cold, which throws off the cooking time significantly.
03 -
- Tear the bread by hand instead of cutting it with a knife because the rough edges soak up custard better and create a more interesting texture in the finished bake.
- Always crack your eggs into the custard bowl one at a time to avoid shell fragments ruining the whole mixture, because fishing bits of shell out of a bowl of milk and cream is a frustrating way to start your morning.