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.
This stuffing is a cozy mix of toasted bread, savory pork sausage, apple, fresh herbs and sweet cranberries. It bakes in a casserole dish, so you get a soft center and crisp, golden edges. Set aside about 2 hours from start to finish.
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.
