Moms' Andouille Sausage and Cranberry Stuffing

November 10, 2015

Moms’ Andouille Sausage and Cranberry Stuffing is freshly toasted Italian breadcrumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!

1 loaf high quality soft Italian bread, cut into ¾” dice
8 tablespoons (1 stick) butter
¾ pound Italian Mild sausage, removed from casing
¾ pound Smoked Andouille sausage, removed from casing
1 large yellow onion, finely chopped (about 2 cups)
4 large celery stalks, finely chopped (about 2 cups)
4 cloves garlic, minced
¼ cup fresh sage leaves, minced
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh thyme, minced
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon pepper
4 cups low-sodium chicken broth - divided
1 tablespoon orange zest
¼ cup juice from one orange
3 whole eggs
¼ cup fresh Italian parsley leaves, minced
1 package (10 oz.) Stuffing Mix with Cranberries
¼ cup dried cranberries
Additional minced parsley for the top, if desired

Preheat oven to 275° F. Spread the Italian loaf of bread evenly on a rimmed baking sheet. Bake for 45 minutes, stirring the bread cubes several times during baking. In a large Dutch oven, melt the butter...
See the full directions on my site

Nutritions

Calories
1588

Sodium
1297mg
54% DV

Fat
150g
231% DV

Protein
11g
22% DV

Carbs
31g
10% DV

Fiber
6g
24% DV