Cranberry Sausage Stuffing Casserole (Printable)

Savory sausage and cranberry bread bake in creamy egg custard for a festive holiday brunch.

# What You'll Need:

→ Meats

01 - 1 lb breakfast sausage, mild or spicy, casings removed

→ Vegetables & Fruits

02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 1 cup dried cranberries
05 - 2 tablespoons fresh parsley, chopped

→ Bread

06 - 8 cups day-old bread, cut into 1-inch cubes (French, sourdough, or country bread)

→ Dairy & Eggs

07 - 1 ½ cups whole milk
08 - 1 cup heavy cream
09 - 6 large eggs
10 - 1 cup shredded cheddar cheese
11 - 2 tablespoons unsalted butter, melted

→ Seasonings

12 - 1 teaspoon dried sage
13 - 1 teaspoon dried thyme
14 - 1 teaspoon salt
15 - ½ teaspoon ground black pepper

# How To Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish generously with butter.
02 - In a large skillet over medium heat, cook the sausage until browned throughout, breaking it apart with a spoon into crumbles, about 6 to 8 minutes. Transfer the sausage to a plate using a slotted spoon, leaving any rendered drippings in the pan.
03 - Add the diced onion and celery to the same skillet with the drippings. Sauté over medium heat until softened and translucent, about 5 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, combine the bread cubes, browned sausage, sautéed onion and celery, dried cranberries, chopped parsley, dried sage, dried thyme, salt, and black pepper. Toss until all ingredients are evenly distributed.
05 - In a separate bowl, whisk together the eggs, whole milk, heavy cream, and melted butter until smooth and well blended.
06 - Pour the egg custard mixture over the bread and filling mixture. Toss gently until every bread cube is thoroughly coated. Fold in the shredded cheddar cheese. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer. At this stage, the dish can be covered and refrigerated overnight if preparing ahead.
07 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the egg custard is fully set in the center when tested with a knife.
08 - Remove from the oven and let the casserole rest for 10 minutes before slicing and serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The sweet and savory combination is the kind of thing that makes people go quiet after the first bite and reach for seconds without saying a word.
  • You can prep everything the night before, so your morning self just opens the oven door and lets the house fill with incredible smells.
02 -
  • If you use fresh bread instead of day-old, the cubes will turn mushy instead of absorbing the custard properly, so dry them out first.
  • Checking the center with a gentle press of your finger tells you more than a timer ever will about whether the custard is truly set.
03 -
  • Toasting the bread cubes in a 300 degree oven for 10 minutes before assembling gives you an even sturdier structure and nuttier flavor.
  • A handful of chopped pecans or diced apple folded in with the cranberries adds a crunch and sweetness that takes this from great to unforgettable.

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