Ingredients for - Mom's Sausage and Cranberry Stuffing
How to cook deliciously - Mom's Sausage and Cranberry Stuffing
1. Stage
Preheat the oven to 275 degrees F (135 degrees C).
2. Stage
Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
3. Stage
Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
4. Stage
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. Stage
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. Stage
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. Stage
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. Stage
Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.
