Sausage and raisin stuffing

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15 min


11 Cups (2.75 L)

* PLUS Cooking time: 16 minutes
Sausage and raisin stuffing

Michael Graydon

The secret to our recipe is raisin bread. Because it's already so flavourful and moist, we needed to add only a few extra ingredients to make this tasty dish.


  • 4 hot or mild Italian or chorizo sausages
  • 4 celery stalks , including leaves
  • 1 large red onion
  • 1/4 cup butter
  • 1 1/2 loaves raisin bread , or focaccia
  • 2 tsp dried thyme leaves
  • 2 tsp dried sage leaves
  • 1 tsp salt


  • Position oven racks in top and bottom thirds of oven. Preheat to 400F (200C). Cut sausages into 1-in. (2.5-cm) pieces. Oil a large pot and heat over medium-high. Add sausage. Cook, stirring oft en, until golden, 8 to 10 min. Meanwhile, finely chop celery and onion. Add to meat along with butter. Reduce heat to medium. Cook and stir until onion is soft, 8 min.
  • Meanwhile, cut bread into ½-in. (1-cm) pieces. They should measure about 9 cups (2.25 L). Spread over 2 baking sheets. Toast in top and bottom of oven until golden, 10 min. Stir bread and switch sheets halfway through. Then turn into a large bowl. Stir sausage mixture and seasonings into toasted bread. Turn into a large baking dish or sheet. Bake at 350F (180C), stirring often, until hot, 30 min. Or bake with our spiced turkey breasts (see recipe in our database). If making ahead, cover and refrigerate stuffing mixture before baking. It will keep well for up to 1 day.

Nutrition (per serving)

  • Calories
  • 153,
  • Protein
  • 5 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 8 g,
  • Fibre
  • 2 g,