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Raisin-Studded Apple Stuffing

 Raisin-Studded Apple Stuffing
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!
18 ServingsPrep: 30 min. Bake: 70 min.


  • 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 Johnsonville® Mild Ground 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


  • 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

2 of 2

Raisin-Studded Apple Stuffing (continued)

Directions (continued)

  • leftovers. Yield: 18 cups.
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.