Mom’s Cranberry and Sausage Holiday Stuffing

Name: Mom’s Cranberry and Sausage Holiday Stuffing
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 20 servings
Cuisine: Cajun and Creole, American
Ingredients: 0.75 lb Andouille Pork Sausage; 0.5 tsp Black Pepper; 2 cups Celery; 2 cups Diced Yellow Onion; 0.25 cup Dried Cranberry; 3 whole Eggs; 0.25 cup Fresh Mint; 0.25 cup Fresh Parsley; 1 tbsp Fresh Rosemary; 1 tbsp Fresh Thyme; 1 loaf Italian Bread; 0.75 lb Italian Pork Sausage; 4 cloves Minced Garlic; 1 whole Orange Juice; 1 tsp Poultry Seasoning; 4 cups Reduced-Sodium Chicken Broth; 1 tsp Salt; 0.5 cup Salted Butter; 10 oz Stuffing Mix

Side Dish 🥗 Cajun and Creole 🇺🇸American Low-Carb Sugar-Free Comfort-Food

Mom’s Cranberry and Sausage Holiday Stuffing blends rich Italian and andouille sausages with aromatic herbs and a gentle citrus note, punctuated by sweet-tart cranberries. The result is a moist, well-seasoned dressing with layers of savory depth and bright balance. Perfect for Thanksgiving or any festive dinner where a hearty, flavor-packed side is a must.

Prep30 mins
Cook1 hr 35 mins
Serves20
DifficultyMedium

1

Preheat the oven to 275 degrees F (135 degrees C).
2

Cut the bread into 3/4-inch cubes; spread it in an even layer on a rimmed baking sheet.
3

Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep the oven on.
4

Meanwhile, melt the butter in a large Dutch oven over medium-high heat until it foams, about 2 minutes; do not let it burn. Add Italian and andouille sausages. Cook, breaking the sausages into fine pieces, until only a few bits of pink remain, about 8 minutes.
5

Add the onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until the vegetables soften, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, the orange juice, and 1 tablespoon orange zest.
6

Whisk the remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until blended. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly combined. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
7

Bake until an instant-read thermometer registers 150 degrees F (66 degrees C), about 45 minutes. Remove the foil and continue baking until the top is crispy and golden brown, about 10 more minutes.
8

Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.