Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herb stuffing baked in a rich egg custard for a festive morning meal.
# 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
# Directions:
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 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 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 golden brown on top and set in the center.
08 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.
# Expert Advice:
01 -
- You can assemble everything the night before, so your holiday morning is stress free and you just pop it in the oven.
- The cranberries bring a surprising brightness that makes this feel special compared to every other breakfast casserole you have tried.
02 -
- Under baking is the enemy of any egg casserole, so if the center still looks wet and liquidy after 45 minutes, give it another 5 to 10 minutes rather than pulling it out too soon.
- Day old bread is not just a suggestion here, fresh bread will dissolve into a gummy mess, so either leave your cubes out overnight or toast them in a 300°F oven for 10 minutes.
03 -
- Tear a few of the bread cubes into smaller pieces and scatter them on top before baking for extra crispy bits that everyone will fight over.
- Let the casserole rest for a full 10 minutes before slicing because the custard continues to set as it sits and your portions will hold together beautifully.