Raisin-Studded Apple Stuffing Recipe
Raisin-Studded Apple Stuffing Recipe photo by Taste of Home

Raisin-Studded Apple Stuffing Recipe

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This is the only stuffing my family will permit on our holiday table. With Italian sausage and a blend of so many great flavors, it's almost a meal in itself. No wonder it won first prize in a local recipe contest!
TOTAL TIME: Prep: 30 min. Bake: 70 min.
MAKES:18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 70 min.
MAKES: 18 servings


  • 1 cup raisins
  • 1-1/2 cups orange juice, divided
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 1 cup butter, cubed, divided
  • 1 pound bulk Italian sausage
  • 1 package (14 ounces) crushed herb-seasoned stuffing
  • 4 medium tart apples, peeled and chopped
  • 1 cup chopped pecans
  • 2 cups chicken broth
  • 2 teaspoons dried thyme
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 318 calories, 19 g fat (8 g saturated fat), 37 mg cholesterol, 645 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein.


  1. In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add the sausage, stuffing, apples, pecans, remaining orange juice and reserved raisins to celery mixture. In a saucepan, melt the remaining butter; add broth, thyme and pepper. Pour over stuffing mixture; mix well. Place in two greased 13-in. x 9-in. baking dishes. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers. Yield: 18 cups.
Originally published as Raisin-Studded Apple Stuffing in Country Woman Christmas Annual 2000, p24

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Reviewed Apr. 1, 2012

"I have made this recipe many times, it is to die for! I highly recommend it!"

Reviewed Dec. 1, 2009

"The stuffing is to die for. I have been making it for several year and my family just loves it. I would highly recommend this recipe!"

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