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Sausage and Cranberry Baked Stuffing
Sausage and Cranberry Baked Stuffing
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Prep Time:
10 minutes
Total Time:
8 hours 55 minutes
Elevate sausage stuffing with vibrant cranberries for a make-ahead meal.
Ingredients:
  • 8 cups lightly packed 3/4-inch cubes French bread
  • 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)
  • 2 eggs, beaten
Instructions:
  • Preheat the oven to 350°F. Grease a 13x9-inch glass baking dish with cooking spray and add the bread cubes to the dish.
  • Cook the sausage, celery, and onion in a 10-inch skillet over medium heat, stirring occasionally, until the sausage is fully cooked and the vegetables are tender. Drain any excess fat.
  • Combine the sausage mixture, sage, and cranberries with the bread cubes in a baking dish. In a medium bowl, whisk together the broth, milk, and eggs until well blended. Pour the mixture over the bread and gently mix to ensure all cubes are soaked. Cover and refrigerate for at least 8 hours, but no more than 12 hours.
  • Bake uncovered for 35-40 minutes until a knife inserted in the center comes out clean and the top is golden brown.

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