Stuffing With Sausage and Raisins


This comforting, down-home dish combines crusty country bread, sweet raisins, and savory sausage for the perfect side.

Stuffing with sausage and raisins fresh out of the oven.
Photo: Jose Picayo
Hands On Time:
45 mins
Total Time:
1 hrs 40 mins
8 serves


  • 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)

  • ¾ 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


  1. 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.

  2. Cook the sausage in a large skillet over medium heat, breaking it up, until browned, 7 minutes. Add to the bread.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

470 Calories
20g Fat
56g Carbs
18g Protein
Nutrition Facts
Calories 470
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 40%
Cholesterol 122mg 41%
Sodium 990mg 43%
Total Carbohydrate 56g 20%
Protein 18g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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