Ingredients
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1 loaf soft Italian bread
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½ cup salted butter
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¾ pound mild Italian sausage links, casings removed
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¾ pound andouille sausage links, casings removed
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2 cups diced yellow onion
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2 cups diced celery
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4 cloves garlic, minced
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¼ cup minced fresh sage
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1 tablespoon minced fresh rosemary
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1 tablespoon minced fresh thyme
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1 teaspoon poultry seasoning
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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4 cups low-sodium chicken broth, divided
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1 medium orange, zested and juiced, divided
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3 large eggs
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¼ cup minced fresh Italian parsley
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1 (10 ounce) package dry bread stuffing mix
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¼ cup dried cranberries, or more to taste
Directions
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Preheat the oven to 275 degrees F (135 degrees C).
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Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
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Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
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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.
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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.
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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.
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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.
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Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.
Nutrition Facts (per serving)
314 | Calories |
15g | Fat |
33g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 20 | |
Calories 314 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 32% |
Cholesterol 58mg | 19% |
Sodium 888mg | 39% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 11g | 22% |
Vitamin C 8mg | 8% |
Calcium 68mg | 5% |
Iron 2mg | 12% |
Potassium 229mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.