Mom's Andouille Sausage and Cranberry Stuffing

1. 1

   Preheat oven to 275 F. Spread the Italian loaf of bread evenly on a rimmed baking sheet.

2. 2

   Bake for 45 minutes, stirring the bread cubes several times during baking.

3. 3

   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.

4. 4

   Add the sausages and cook until just a few bits of pink remain, about 8 minutes, breaking it up into fine pieces while cooking.

5. 5

   Add the onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt and pepper.

6. 6

   Stir frequently until vegetables are softened, about 7 minutes.

7. 7

   Remove from heat and add 2 cups of chicken stock, orange zest and orange juice.

8. 8

   Whisk remaining chicken stock, eggs and parsley in medium bowl until combined.

9. 9

   Stirring constantly, slowly add the sausage mixture into the egg mixture.

10. 10

    Gently fold in the Italian bread cubes, Stuffing mix, and dried cranberries until evenly mixed.

11. 11

    Transfer the stuffing to a buttered 9x13 baking dish and cover tightly with aluminum foil.

12. 12

    Bake for about 45 minutes or until an instant read thermometer reads 150F.

13. 13

    Remove foil and continue baking until crispy golden brown on top, about 10 minutes more.

14. 14

    Remove from oven and let cool for 5 minutes.

15. 15

    Sprinkle with additional parsley if desired.

* Per serving · 4 servings · Values may vary.