Cranberry and Sausage Stuffing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound crusty rolls french italian cut into 3/4-inch cubes
• 0.8 cup cranberries dried
• 2 large eggs lightly beaten
• 1.3 teaspoons kosher salt 
• 2.5 cups chicken broth low-sodium
• 0.5 teaspoon old bay seasoning 
• 0.3 cup parsley fresh italian coarsely chopped
• 0.8 cup pecans toasted coarsely chopped
• 12 ounces andouille smoked such as kielbasa or andouille, medium dice cooked
• 4 tablespoons butter unsalted as needed plus more ()
• 1 medium onion yellow

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• slotted spoon

Directions

1. Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside.
2. Place the bread, cranberries, and pecans in a large bowl and set aside.Melt the measured butter in a large frying pan over medium-high heat until foaming.
3. Add the sausage and cook, stirring occasionally, until starting to brown, about 4 minutes.
4. Remove with a slotted spoon to the bowl with the bread, cranberries, and pecans.Reduce the heat to medium and add the onion, salt, Old Bay, and pepper. Cook, stirring occasionally, until the onion has softened, about 5 minutes.
5. Add 1/2 cup of the broth, stir to combine, and scrape up any browned bits from the bottom of the pan.
6. Transfer the onion mixture to the bowl, add the remaining 2 cups of broth, eggs, and parsley, and stir until well combined and evenly moistened.
7. Transfer the stuffing to the prepared dish and spread it into an even layer.
8. Bake until the top is golden brown, about 30 to 35 minutes.
9. Remove to a wire rack and let cool for at least 5 minutes before serving.