Cranberry Sausage Stuffing Casserole (Printable)

Savory sausage, tart cranberries, and herbed stuffing baked in a rich egg and cheese custard.

# What You'll Need:

→ Meats

01 - 1 lb 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 cooking spray

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish generously with butter or nonstick cooking spray.
02 - In a large skillet over medium heat, cook the sausage, breaking it into small crumbles, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate using a slotted spoon and set aside.
03 - In the same skillet, sauté the onion and celery over medium heat until softened, about 5 minutes. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the cubed bread, cooked sausage, sautéed onion and celery, and cranberries. Add the parsley, sage, thyme, kosher 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. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Let it rest 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 fully set. A knife inserted into the middle should come out clean.
08 - Allow the casserole to cool for 5 to 10 minutes before slicing. Garnish with additional fresh parsley if desired and serve warm.

# Expert Tips:

01 -
  • The tart cranberries cut through the richness of sausage and cheese in a way that feels almost magical, balancing every single bite.
  • You can assemble the whole thing the night before, which means your morning self only has to turn on the oven and wait.
  • It turns simple fridge staples into something that looks and tastes like you spent far more effort than you actually did.
02 -
  • If you assemble this the night before, pull it out of the refrigerator thirty minutes before baking so the dish does not go into the oven ice cold and throw off the timing.
  • Day old bread is not a suggestion here, fresh bread will collapse into the custard and leave you with a dense soggy mess instead of those tender but structured cubes you want.
03 -
  • Press the bread mixture down gently into the dish before baking, this helps the custard soak through evenly and gives you cleaner slices when serving.
  • Let the casserole rest for the full ten minutes after baking, the carryover heat finishes setting the center and the pieces hold together much better on the plate.

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