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1
Preheat oven to 275 F. Spread the Italian loaf of bread evenly on a rimmed baking sheet.
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2
Bake for 45 minutes, stirring the bread cubes several times during baking.
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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.
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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.
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5
Add the onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt and pepper.
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6
Stir frequently until vegetables are softened, about 7 minutes.
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7
Remove from heat and add 2 cups of chicken stock, orange zest and orange juice.
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8
Whisk remaining chicken stock, eggs and parsley in medium bowl until combined.
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9
Stirring constantly, slowly add the sausage mixture into the egg mixture.
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10
Gently fold in the Italian bread cubes, Stuffing mix, and dried cranberries until evenly mixed.
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11
Transfer the stuffing to a buttered 9x13 baking dish and cover tightly with aluminum foil.
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12
Bake for about 45 minutes or until an instant read thermometer reads 150F.
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13
Remove foil and continue baking until crispy golden brown on top, about 10 minutes more.
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14
Remove from oven and let cool for 5 minutes.
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15
Sprinkle with additional parsley if desired.
