Cranberry Sausage Stuffing Casserole (Printable)
Savory sausage, tart cranberries, and herbed stuffing baked into a hearty breakfast casserole.
# 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 Steps:
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 to allow the bread to absorb 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 -
- The tart cranberries mixed into rich sausage custard create a sweet and savory contrast that will have everyone asking for the recipe.
- It comes together in one baking dish, which means you get a impressive holiday worthy breakfast without spending your entire morning washing pots and pans.
- You can assemble everything the night before, so all you have to do in the morning is slide it into the oven and pour the coffee.
02 -
- Let the casserole rest for 10 minutes after it comes out of the oven because the custard needs time to set up properly and cutting too early will give you a soggy mess.
- Day old bread is not a suggestion, it is a requirement, because fresh bread collapses under the weight of the custard and turns dense instead of fluffy.
03 -
- Tear the bread by hand instead of cutting it with a knife because the rough edges soak up more custard and create those irresistible crispy bits on top.
- If your cranberries are frozen, do not thaw them before adding to the mixture because they will bleed less color and hold their shape better during baking.