Sausage and Cranberry Baked Stuffing

Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.

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Servings 12

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( 17 ) Ratings

17 Ratings

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ingredients 9
Prep Time 10 min
Total Time 8 hr 55 min

Ingredients

8: cups lightly packed 3/4-inch cubes French bread

1: lb bulk spicy pork sausage

2: stalks celery (with leaves), chopped (1 1/2 cups)

1: medium onion, chopped (1/2 cup)

1/2: teaspoon dried sage leaves

1/2: cup dried cranberries

1: cup Progresso® chicken broth (from 32-oz carton)

1: cup milk

2: eggs, beaten

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Directions

1 Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
2 In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
3 Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
4 Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

EXPERT TIPS

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Expert Tips

Spicy sausage comes in both 12-ounce and 16-ounce packages. Either size will work well in this recipe.

This dish is the perfect side for an unstuffed bird or turkey breast. Add green beans and a fruit salad for an easy holiday meal.

Just before serving, sprinkle the casserole with a few dried cranberries or tuck sprigs of fresh parsley or fresh sage leaves around the edge of the dish.