Cranberry Sausage Stuffing Casserole (Printer-friendly)
Savory sausage and sweet cranberries baked in a creamy egg-bread 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 It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - In a large skillet over medium heat, cook the sausage until browned, breaking it apart with a spoon, about 6 to 8 minutes. Transfer the sausage to a plate, leaving any drippings in the pan.
03 - Add the diced onion and celery to the skillet with the remaining drippings. Sauté until softened, about 5 minutes. Remove from heat.
04 - In a large mixing bowl, combine the bread cubes, cooked sausage, sautéed onion and celery, dried cranberries, chopped parsley, dried sage, dried thyme, salt, and black pepper. Stir until evenly distributed.
05 - In a separate bowl, whisk together the eggs, whole milk, heavy cream, and melted butter until smooth and fully combined.
06 - Pour the egg custard over the bread mixture and toss until everything is well coated. Fold in the shredded cheddar cheese. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover and refrigerate overnight if preparing ahead.
07 - Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the custard is set in the center.
08 - Let the casserole cool for 10 minutes before slicing. Garnish with additional fresh parsley if desired.
# Expert Tips:
01 -
- The sweet cranberry bursts against savory sausage will ruin plain breakfast casserole for you forever.
- You can assemble everything the night before and just bake it while the coffee brews.
02 -
- Do not use fresh bread or your casserole will turn into a soggy mess, day old bread that has dried out slightly is the secret to the right texture.
- Letting it rest those 10 minutes before slicing is not optional, the custard finishes setting and holds together beautifully when you serve it.
03 -
- Tear a few bread pieces smaller than others so they absorb more custard and create those irresistible soft pockets throughout the casserole.
- Cook the sausage a little more than you think you need to because those crispy browned bits carry more flavor than any herb you could add.