Have you ever celebrated Thanksgiving and sat down at a table so inundated with dishes that there wasn’t enough time or space in your belly to try all of them? This is a recurring problem for us, so we think it’s good to try all those “Thanksgiving” dishes at various points throughout the year, that way we don’t miss out on anything!
If you’re like us, or if you just like to switch things up and try different recipes, this sausage and raisin stuffing is a dish you should add to your list. Though slightly more filling than your average stuffing (thank you, sausage), this dish isn’t too heavy and complements any chicken or turkey recipe very well. You don’t need a reason to make this, so go ahead and add it to the menu tonight!
Sausage and Raisin Stuffing
- 3/4 pound sweet Italian sausage, casings removed
- 1 pound crusty French bread, slightly stale, 1/2-inch cubes
- 2 yellow onions, diced
- 2 stalks celery, diced
- 2 cups chicken stock
- 1 cup raisins, soaked in hot water and drained
- 8 sage leaves, chopped
- 6 sprigs thyme, de-stemmed
- 2 tablespoons parsley, chopped
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F.
- Brown sausage in a large saute pan over medium heat. Use a wooden spoon to break it into small pieces.
- Once browned and cooked through, remove sausage with a slotted spoon and set aside.
- Add onions, celery, parsley, sage, thyme, salt and pepper to the sausage fat and cook for 10 minutes, or until vegetables have softened.
- Combine sausage, vegetables, raisins and breadcrumbs in a large bowl and slowly pour in chicken stock.
- Stir until liquid is semi-absorbed and bread is moist. Pour into a 9×13-inch baking dish and bake, covered, for 20 minutes.
- Remove cover and bake for another 10 minutes, or until top is lightly browned.
Recipe adapted from New York Magazine