DIRECTIONS
    Step 1
Preheat the oven to 275 degrees F (135 degrees C).
   Step 2
Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
   Step 3
Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
   Step 4
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.
   Step 5
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.
   Step 6
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.
   Step 7
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.
   Step 8
Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.