Mom’s Sausage and Cranberry Stuffing

Your visitors for the major feast this year will be impressed by the freshly toasted Italian bread crumbs, two extraordinarily rich sausages, and unbelievable moistness of the dish.

Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Additional Time: 5 mins
Total Time: 2 hrs 10 mins
Servings: 20
Yield: 20 servings

Ingredients

  1. 1 loaf soft Italian bread
  2. ½ cup salted butter
  3. ¾ pound mild Italian sausage links, casings removed
  4. ¾ pound andouille sausage links, casings removed
  5. 2 cups diced yellow onion
  6. 2 cups diced celery
  7. 4 cloves garlic, minced
  8. ¼ cup minced fresh sage
  9. 1 tablespoon minced fresh rosemary
  10. 1 tablespoon minced fresh thyme
  11. 1 teaspoon poultry seasoning
  12. 1 teaspoon kosher salt
  13. ½ teaspoon ground black pepper
  14. 4 cups low-sodium chicken broth, divided
  15. 1 medium orange, zested and juiced, divided
  16. 3 large eggs
  17. ¼ cup minced fresh Italian parsley
  18. 1 (10 ounce) package dry bread stuffing mix
  19. ¼ cup dried cranberries, or more to taste

Instructions

  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 9×13-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.

Nutrition Facts

Calories 314 kcal
Carbohydrate 33 g
Cholesterol 58 mg
Dietary Fiber 2 g
Protein 11 g
Saturated Fat 6 g
Sodium 888 mg
Sugars 4 g
Fat 15 g
Unsaturated Fat 0 g

 

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