This sausage and cranberry stuffing casserole brings together savory and sweet flavors in one easy dish. It has all the comforting elements of holiday stuffing but is baked on its own, making it a great side or even a main course for a weeknight meal.
The recipe comes together in about 15 minutes of prep before it goes into the oven. It’s a straightforward dish that uses common ingredients and delivers a satisfying, flavorful result with minimal fuss.
Why is Sausage and Cranberry Stuffing Casserole a Must-Try?
Cooking the sausage first and using the same pan to sauté the vegetables adds a deep, savory flavor foundation to the entire casserole.
Combining all ingredients in a large bowl before baking ensures every bite is evenly mixed with sausage, cranberries, and moist bread.
Baking the casserole covered first steams the stuffing so it’s moist inside, while a final bake uncovered creates a nicely browned, slightly crisp top.
Ingredients for Sausage and Cranberry Stuffing Casserole
• Ground Sausage: Sage sausage adds a classic stuffing flavor, but you can use sweet or hot Italian sausage if you prefer.
• Stuffing Mix: A standard herb-seasoned cubed stuffing mix works well. Cornbread stuffing is also a great option.
• Chicken Broth: Use low-sodium chicken broth to better control the saltiness. Vegetable broth can be used as a substitute.
• Onion: Yellow onions provide a balanced, sweet flavor when cooked. Shallots or white onions will also work.
• Dried Cranberries: These add a touch of sweetness and tartness. You could substitute with dried cherries or chopped dried apricots.
Exact quantities are in the recipe card below.
How to Make Sausage and Cranberry Stuffing Casserole
Step 1: Cook the Sausage and Vegetables
Start by browning the sausage in a large skillet. Once it’s cooked through, remove it from the pan. In the same skillet, melt butter and sauté the diced onion and celery until they are soft and fragrant.
Step 2: Combine the Stuffing
In a very large bowl, mix the cooked sausage and vegetables with the dry stuffing mix, dried cranberries, and salt. Pour in the chicken broth and stir everything together until the bread is thoroughly moistened.
Step 3: Bake the Casserole
Transfer the mixture to a greased baking dish and spread it evenly. Cover the dish with foil and bake until it’s hot and steamy. For the final 15 minutes, remove the foil to let the top get golden brown.
What to Serve with Sausage and Cranberry Stuffing Casserole
This casserole is substantial enough to be a main dish, but it also pairs well with roasted chicken or a simple green salad.
Expert Tips for Sausage and Cranberry Stuffing Casserole
For food safety, always cook ground sausage to a minimum internal temperature of 160°F (71°C), checked with a food thermometer.
You can assemble the casserole a day ahead. Cover and refrigerate, then add 10-15 minutes to the covered baking time before uncovering.
For a drier stuffing with a crispier top, you can reduce the chicken broth to 3 cups (720 ml).
To bake from the start without a cover, cook for 40-45 minutes at 350°F (175°C), or until golden and heated through.
How to Store and Freeze Sausage and Cranberry Stuffing Casserole
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To freeze, let the casserole cool completely, then cover it tightly with foil and plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat, covered, in a 350°F (175°C) oven until warmed through.
Sausage and Cranberry Stuffing Casserole Recipe FAQs
Can I make this with fresh bread instead of a stuffing mix?
Yes, you can use about 12-14 cups of day-old cubed bread. You will need to add more seasoning, such as 1 to 2 teaspoons of poultry seasoning, and adjust the salt to taste.
Can I prepare this stuffing casserole in advance?
Yes, you can assemble the entire casserole up to 24 hours ahead of time. Cover and keep it in the refrigerator. You may need to add about 15 minutes to the initial covered baking time.
My stuffing seems too dry before baking. What should I do?
If the mixture looks too dry after mixing, you can add another 1/4 to 1/2 cup of broth until it reaches your desired moistness. Different brands of stuffing mix absorb liquid differently.
Sausage and Cranberry Stuffing Casserole
Ingredients
- 1 lb ground pork sausage sage-flavored preferred, 450 g
- 1/2 cup unsalted butter 113 g
- 2 cups finely diced celery (about 4-5 stalks) 200 g
- 2 cups finely diced yellow onion (about 2 medium) 300 g
- 1 package herb-seasoned stuffing mix 12-ounce / 340 g
- 1 cup dried cranberries 140 g
- 1 teaspoon kosher salt 6 g
- 3 1/2 cups low-sodium chicken broth 840 ml
Instructions
- Preheat your oven to 325°F (165°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Place a large skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spoon, until it is browned and cooked through. The internal temperature must reach 160°F (71°C).
- Use a slotted spoon to move the cooked sausage to a very large bowl, leaving the rendered fat in the skillet.
- Add the butter to the skillet and let it melt over medium heat. Add the diced celery and onion. Cook, stirring often, until the vegetables are soft, about 5 to 7 minutes.
- Scrape the cooked vegetables and all the butter from the skillet into the bowl with the sausage.
- Add the stuffing mix, dried cranberries, and salt to the bowl. Pour in the chicken broth and stir gently until all the ingredients are well combined and the bread is evenly moistened.
- Transfer the stuffing mixture to your prepared baking dish and spread it into an even layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue to bake for another 15 minutes, or until the top is golden and the casserole is heated through. Let it rest for a few minutes before serving.
Notes
