Mom's Sausage and Cranberry Stuffing
Description
A mixture of freshly toasted Italian bread, 2 types of sausage, and lots of fresh herbs make this moist cranberry stuffing a must-have for your holiday feast.
Ingredients
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1 loaf soft Italian bread
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1/2 cup salted butter
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3/4 pound mild Italian sausage links, casings removed
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3/4 pound andouille sausage links, casings removed
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2 cups diced yellow onion
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2 cups diced celery
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4 cloves garlic, minced
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1/4 cup minced fresh sage
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1 tablespoon minced fresh rosemary
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1 tablespoon minced fresh thyme
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1 teaspoon poultry seasoning
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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4 cups low-sodium chicken broth, divided
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1 medium orange, zested and juiced, divided
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3 large eggs
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1/4 cup minced fresh Italian parsley
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1 (10 ounce) package dry bread stuffing mix
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1/4 cup dried cranberries, or more to taste
Directions
1
Preheat the oven to 275 degrees F (135 degrees C).
2
Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
3
Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
4
Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
5
Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
6
Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
7
Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
8
Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.