Stuffing With Sausage and Raisins

Jose Picayo

Serves 8 Hands-On Time: 45m Total Time: 1hr 40m

Ingredients

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
kosher salt and black pepper
3 cups low-sodium chicken broth
1 cup golden raisins
1 cup fresh flat-leaf parsley, chopped
3 large eggs, beaten

Directions

Heat oven to 375° F. 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.
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.
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.

By Kate Merker, November 2009

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Quick Tip

Prepare the stuffing but do not bake it. Refrigerate it in the baking dish for up to 1 day in advance (alternatively, keep it at room temperature for up to 2 hours). To serve, bring the stuffing to room temperature and bake according to the recipe instructions.