Cranberry Sausage Stuffing Casserole (Printable)

Savory sausage, tart cranberries, and herbed stuffing baked into a golden breakfast casserole.

# 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 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 cubed bread, cooked sausage, sautéed onions 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 milk, cream, and eggs. Stir in shredded cheddar and Parmesan if using.
06 - Pour the egg mixture over the bread mixture. Gently toss until evenly moistened.
07 - Transfer the mixture to the prepared baking dish and spread evenly. Let sit for 10 minutes to allow the bread to absorb the custard.
08 - Bake uncovered for 45 to 50 minutes, or until golden brown on top and set in the center.
09 - Allow to cool slightly, then garnish with extra parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • It turns random fridge odds and ends into something that tastes like you planned it for a week.
  • The cranberries cut through the richness of sausage and cheese in a way that keeps you going back for another forkful.
  • You can assemble everything the night before and just stumble to the oven in the morning.
02 -
  • If you skip the 10 minute rest before baking, the bread will not absorb enough custard and the center will be wet and eggy instead of soft and unified.
  • Fresh cranberries are ideal but dried cranberries work if you reduce the amount to 2/3 cup and soak them in hot water for 10 minutes first.
03 -
  • The crusty edges are the best part, so use a metal baking dish instead of glass if you want maximum browning and crunch.
  • Let the casserole rest 10 minutes after baking before cutting into it, or the slices will fall apart into a messy, steamy pile.

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