Sausage and Cranberry Baked Stuffing with French Bread
A hearty make-ahead stuffing combining spicy pork sausage, tart dried cranberries, and cubes of French bread in a savory custard base. The bread soaks overnight in a mixture of chicken broth, milk, and eggs, creating a moist interior with a golden-brown top when baked. Perfect for holiday dinners or family gatherings, this stuffing offers a delightful balance of savory meat, sweet fruit, and aromatic sage. The convenience of overnight preparation makes it ideal for busy entertaining schedules.
Ingredients
- 8 cups French bread, lightly packed 3/4-inch cubes
- 1 lb bulk spicy pork sausageItalian turkey sausage1:1lower-fat
mild flavor difference
- 2 stalks celery, with leaves, chopped (1 1/2 cups)
- 1 medium onion, chopped (1/2 cup)
- ½ teaspoon dried sage leaves
- ½ cup dried cranberries
- 1 cup Progresso chicken broth, from 32-oz carton
- 1 cup milk
- 2 large eggs, beaten
Instructions
- 1
Heat oven and spray baking dish with cooking spray
- 2
Place bread cubes in prepared baking dish
- 3
Cook sausage, celery and onion in skillet until sausage is no longer pink and vegetables are tender, then drain
- 4
Add sausage mixture, sage and cranberries to baking dish and mix lightly with bread cubes
- 5
Beat broth, milk and eggs until well mixed, then pour over bread and stir gently to soak all bread cubes
- 6
Cover and refrigerate at least 8 hours but no longer than 12 hours
- 7
Bake uncovered until knife inserted in center comes out clean and top is golden brown
Tips
Use day-old French bread for better texture absorption and to prevent mushiness during the overnight soak.
Drain the sausage mixture thoroughly to prevent excess grease from making the stuffing soggy.
Cover tightly during refrigeration to prevent the top from drying out before baking.
Good to Know
Refrigerate covered for up to 3 days. Reheat portions in microwave or oven until heated through.
Assemble completely and refrigerate 8-12 hours before baking as directed. Can be prepped up to 2 days ahead.
Serve hot as a side dish with roasted meats, turkey, or chicken. Pairs well with gravy and cranberry sauce.
Common Mistakes
Don't skip draining the sausage mixture to avoid greasy stuffing
Don't exceed 12 hours of refrigeration time to prevent over-soaking
Don't uncover during refrigeration to prevent surface drying
Substitutions
mild flavor difference
FAQ
Can I freeze this stuffing?
Yes, freeze the baked stuffing for up to 3 months. Thaw overnight in refrigerator and reheat in 350°F oven until warmed through.
What if I don't have spicy sausage?
Use mild sausage and add 1/4 teaspoon red pepper flakes or hot sauce to the sausage mixture for heat.
How long does leftover stuffing keep?
Refrigerate leftovers for up to 3 days in a covered container. Reheat individual portions in the microwave until steaming hot.