Cranberry Sausage Stuffing Bake (Printable Version)
A cozy blend of sausage, cranberries, and herbed stuffing baked to golden perfection for the morning table.
# Everything You’ll Need:
→ Meat
01 -
1 lb breakfast sausage (pork or chicken)
→ Fruits
02 -
1 cup dried cranberries
→ Dry Mixes
03 -
6 oz herb-seasoned stuffing mix
→ Dairy & Eggs
04 -
6 large eggs
05 -
2 cups whole milk
06 -
½ cup shredded cheddar or Swiss cheese
07 -
1 tbsp butter (for greasing)
→ Seasonings
08 -
Salt to taste
09 -
Black pepper to taste
→ Garnish
10 -
Fresh thyme or parsley (optional)
# Steps to Cook:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 -
In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess fat.
03 -
In a large mixing bowl, combine the cooked sausage, stuffing mix, and dried cranberries.
04 -
In a separate bowl, whisk together eggs, milk, salt, and pepper until fully blended.
05 -
Pour the egg mixture into the sausage and stuffing bowl. Stir thoroughly, then fold in the shredded cheese.
06 -
Transfer the mixture evenly into the prepared baking dish. Cover with foil and bake for 30 minutes.
07 -
Remove the foil and continue baking for an additional 10 to 15 minutes until the top is golden and the casserole is set.
08 -
Let the casserole rest for 5 minutes. Garnish with fresh thyme or parsley if desired, then serve warm.
# Extra Suggestions:
01 -
For added flavor, allow the casserole to sit for a few minutes before slicing to ensure it sets well.