Sausage and Sage Stuffing Casserole with Cranberries
Easy sausage and sage stuffing casserole with apple, celery and dried cranberries, topped with crispy brown butter sage. Serves 6 and bakes in 1 hour.
Stuffing is the side dish I would never skip at a holiday dinner. I love the mix of savory sausage, sage and apple with the little bursts of tart cranberry, and the crisp golden edges are the best bites. It bakes in a casserole dish, so there is no need to stuff a bird.
Saúl’s Tip
Dry the bread cubes in the oven until they feel like croutons, or leave them out overnight. Dry bread drinks up the stock and flavor without turning into mush.
Tips for Success
- Toast the bread until truly golden. It soaks up the stock without going soggy.
- Add the stock a little at a time. The bread should be moist, not swimming.
- Use fresh herbs if you can. They give the best flavor.
- A few minutes under the broiler (the top heating element) crisps the top fast, but watch it closely.
Make-Ahead and Storage
Refrigerate leftovers for up to 3 days and reheat at 350°F, covered, until hot. You can also assemble the whole casserole a day early and bake it when you need it. Freeze it unbaked for up to 2 months.
Variations
- Use roasted chestnuts or chopped pecans in place of the cranberries.
- Swap the pork sausage for turkey sausage.
- For a vegetarian version, skip the sausage and use vegetable stock and sautéed mushrooms.
Sausage and Sage Stuffing Casserole with Cranberries
Ingredients
Instructions
- Heat the oven to 350°F. Line a large baking sheet with parchment paper.
- Toss the bread cubes with the melted stick of butter. Spread them on the sheet.
- Bake for about 20 minutes, until golden. Leave the oven on.
- Melt 7 tbsp butter in a large skillet over medium heat. Add the onion, celery and bay leaf.
- Cook for 6 to 8 minutes, until soft. Stir in the apple, sage, thyme and parsley and cook 2 minutes more.
- Scrape the mix into a very large bowl. Remove the bay leaf and stir in the cranberries.
- Add the sausage to the same skillet. Cook over medium-high heat, breaking it up with a spoon, until browned. Add it to the bowl.
- Add the toasted bread to the bowl.
- Crumble the bouillon cube into the hot stock. Pour 2 cups over the mix and stir. Add more stock if it looks dry.
- Butter a 9 by 13-inch baking dish and spoon in the stuffing. Cover with foil.
- Bake for 30 minutes. Remove the foil and bake 15 to 20 minutes more, until golden on top.
- While it bakes, melt the 3 tbsp butter in a small pan over medium heat. Fry the whole sage leaves until they sizzle and turn crisp, about 1 minute.
- Lift out the leaves and set them aside. Cook the butter 2 to 3 more minutes, until golden brown and nutty. Let it cool a little.
- Scatter the crispy sage over the stuffing and drizzle with the brown butter.
Frequently Asked Questions
Can I make sausage stuffing ahead of time?
Yes. Assemble it up to the baking step, cover and refrigerate for 1 day. Add 10 minutes to the covered baking time.
Can I freeze stuffing?
Yes. Freeze the unbaked casserole for up to 2 months. Thaw it in the refrigerator overnight before baking.
What bread works best for stuffing?
Soft white bread or a plain sandwich loaf is ideal. Toasting the cubes first keeps the stuffing from turning mushy.
