Mom's Sausage and Cranberry Stuffing

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 mins
• Calories: 314 Calories

Ingredients

• 3 large eggs
• 2 cups diced celery
• 1 teaspoon poultry seasoning
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 2 cups diced yellow onion
• 1 loaf soft Italian bread
• 4 cups low-sodium chicken broth, divided
• 1 medium orange, zested and juiced, divided
• 1 (10 ounce) package dry bread stuffing mix
• 0.5 teaspoon ground black pepper
• 0.5 cup salted butter
• 0.75 pound mild Italian sausage links, casings removed
• 0.75 pound andouille sausage links, casings removed
• 0.25 cup minced fresh sage
• 0.25 cup minced fresh Italian parsley
• 0.25 cup dried cranberries, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 275 degrees F (135 degrees C).

Step 2

Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.

Step 3

Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.