Go Back
A white plate with a square portion of stuffing casserole, ready to eat.

Sausage and Cranberry Stuffing Casserole

Savory sausage, tart cranberries, and herb stuffing mix bake together in a moist and flavorful casserole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish, Main Course
Cuisine American
Servings 8

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

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.
Keyword casserole, Holiday, sausage, sausage cranberry stuffing casserole, stuffing