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Mom's Andouille Sausage and Cranberry Stuffing
Mom’s 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! Ingredients
- 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
Directions
- 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 over medium high heat until foaming, but do not allow the butter to brown, about 2 minutes. Add the sausages and cook until just a few bits of pink remain, about 8 minutes, breaking it up into fine pieces while cooking. Add the onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from heat and add 2 cups of chicken stock, orange zest and orange juice.
- Whisk remaining chicken stock, eggs and parsley in medium bowl until combined. Stirring constantly, slowly add the sausage mixture into the egg mixture. Gently fold in the Italian bread cubes, Stuffing mix, and dried cranberries until evenly mixed.
- Transfer the stuffing to a buttered 9x13” baking dish and cover tightly with aluminum foil. Bake for about 45 minutes or until an instant read thermometer reads 150°F. Remove foil and continue baking until crispy golden brown on top, about 10 minutes more. Remove from oven and let cool for 5 minutes. Sprinkle with additional parsley if desired.
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