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 loaf soft Italian bread
- ½ cup salted butter
- ¾ pound mild Italian sausage links, casings removed
- ¾ pound andouille sausage links, casings removed
- 2 cups diced yellow onion
- 2 cups diced celery
- 4 cloves garlic, minced
- ¼ cup minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups low-sodium chicken broth, divided
- 1 medium orange, zested and juiced, divided
- 3 large eggs
- ¼ cup minced fresh Italian parsley
- 1 (10 ounce) package dry bread stuffing mix
- ¼ cup dried cranberries, or more to taste
Instructions
- Preheat the oven to 275 degrees F (135 degrees C).
- Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
- Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
- 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.
- 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.
- 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.
- 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.
- 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 |