Skip to content

Friday Feast: Stuffing with Sausage and Raisins

November 20, 2009

Yes, I love Thanksgiving. But I love Christmas even more. This year, Mom, Daddy, and Uncle Dickie are coming up to Nashville for Christmas, and I could not be more thrilled. In anticipation of the huge meal I’m cooking, I’ve begun practicing certain dishes. Thankfully for you, these recipes are also applicable for Thanksgiving. Thus begins the many holiday-themed Friday Feasts!

I started practicing with stuffing, mostly because I’m very unfamiliar with cooking it. I found a great recipe from Real Simple Magazine and tried it out this week. It was great!

Stuffing with Sausage and Raisins (courtesy Real Simple Magazine)

Preparation Time: 1 hour

Cooking Time: 50 minutes

Cleanup Time: 10 minutes


4 tablespoons butter (1/2 stick), plus more for the dish and foil

1 small loaf country bread, cut into 1/2-inch pieces (about 12 cups)

3/4 pound pound Italian sausage, casings removed

4 leeks (white and light green parts), chopped

4 carrots, cut into small matchsticks

salt and pepper

3 cups low-sodium chicken broth

1 cup golden raisins

1 cup fresh flat-leaf parsley, chopped

3 large eggs, beaten

  • Heat oven to 375 degrees. Butter a 3-quart baking dish.
  • Place the bread on a large rimmed baking sheet and toast, tossing once, until golden, 12 to 15 minutes. Transfer to a large bowl.
  • toasted breading

  • Cook the sausage in a large skillet over medium heat, breaking it up, until browned, 7 minutes. Add to the bread.
  • Wipe out the skillet and melt the butter over medium heat. Add the leeks, carrots, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 10 to 12 minutes. Add the broth and raisins; bring to a boil. Add to the bread.
  • sauteing

  • Add the parsley and eggs to the bread mixture and toss to combine. Transfer to the prepared baking dish. Cover loosely with buttered foil and bake for 30 minutes. Uncover and bake until golden, 15 to 20 minutes.
  • done!


    I’m not usually a fan of stuffing, but this was pretty great and vegetable-filled! Plus, my meat-lover hubby enjoyed a stuffing with sausage. Two thumbs up.


    3 Comments leave one →
    1. Heat permalink
      November 20, 2009 8:19 am

      K8! I am shocked an appalled. Are you seriously considering making stuffing….like…..a Yankeee?! Dressing all the way. Get yourself some cornbread, stat.

    2. November 22, 2009 2:12 pm

      Wow! What a website. You have a real knack for making a blog readable and easy on the eyes. I can’t wait to try out some of the recipes you have here (after a trip to the market to get the ingredients). Cooking is one of my favorite things. I love making meals for the family. I don’t have time to read everything on your site right now, I found your site while I was looking for something else on Bing, but I’ve bookmarked your home page and will visit again soon to see the latest articles. Click here if you’d like to check out my site. Keep up the great work, and happy cooking!


    1. Friday Feast: Chocolate Chip and Pecan Blondies « Kate Schmate

    Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this: