How to Make Mom's Sausage and Cranberry Stuffing - A Step-by-Step Guide

Thanksgiving is a time for coming together with loved ones and sharing a delicious meal. And no Thanksgiving feast is complete without a hearty and flavorful stuffing. This recipe for Mom's Sausage and Cranberry Stuffing is a family favorite that has been passed down through generations. It combines the rich and savory flavors of sausage with the tartness of cranberries, creating a truly delectable dish that is sure to become a staple at your holiday table.

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Ingredients

  • 1 loaf soft Italian bread
  • ½ cup salted butter
  • ¾ pound mild Italian sausage links, casings removed
  • ¾ pound andouille sausage links, casings removed
  • 2 cups diced yellow onion
  • 2 cups diced celery
  • 4 cloves garlic, minced
  • ¼ cup minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups low-sodium chicken broth, divided
  • 1 medium orange, zested and juiced, divided
  • 3 large eggs
  • ¼ cup minced fresh Italian parsley
  • 1 (10 ounce) package dry bread stuffing mix
  • ¼ cup dried cranberries, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 5 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 20
  • Yield: 20 servings

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
  • Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.
  • Nutrition

    314 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 58mg
    • Sodium: 888mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 11g
    • Vitamin C: 8mg
    • Calcium: 68mg
    • Iron: 2mg
    • Potassium: 229mg