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Sausage Raisin Dressing Recipe
Sausage Raisin Dressing Recipe photo by Taste of Home

Sausage Raisin Dressing Recipe

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My mother was looking through a cookbook, and a clipping with this recipe fell to the floor. Mom, who’s 80, told me the recipe came from her mother. We hope you relish this heirloom dish as much as we do. —Brenda Liz Parkinson, Prince George, British Columbia
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 10 servings


  • 1 pound bulk pork sausage
  • 3/4 cup each chopped celery, green pepper and onion
  • 6 cups cubed day-old bread (1/2-inch cubes), crusts removed
  • 1 can (8 ounces) sliced water chestnuts, drained and chopped
  • 1/2 cup raisins
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs
  • 1/2 cup chicken broth

Nutritional Facts

3/4 cup equals 197 calories, 10 g fat (3 g saturated fat), 59 mg cholesterol, 638 mg sodium, 20 g carbohydrate, 1 g fiber, 7 g protein.


  1. In a large skillet, cook the sausage, celery, green pepper and onion over medium heat until meat is no longer pink; drain.
  2. In a large bowl, combine the bread cubes, water chestnuts, raisins, salt and pepper. Add sausage mixture and toss to coat. Whisk eggs and broth; pour over bread mixture and toss to coat.
  3. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 165°. Yield: 10 servings.
Originally published as Sausage Raisin Dressing in Country Extra November 2008, p49

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Reviewed Jan. 12, 2013

"This recipe was really simple but really good. Perfect for a quick side dish.. I am allergic to corn products ( cornbread ) so this fit me perfect. Thanks"

Reviewed Nov. 17, 2012

"Thank you so much for sharing your treasured recipe , I looved it ! it s one of my favorites already , and I am sharing it with friends"

Reviewed Nov. 12, 2012

"I use raisin bread end pieces instead of adding raisins and regular day old bread. I save the ends of the raisin loaf and stick it in the freezer so when I'm ready to make stuffing, I have the raisin bread already. Raisin bread is very expensive and since my family doesn't like the ends, this way it is not wasted and the stuffing is yummy."

Reviewed Nov. 12, 2012

"Had a recipe like this years ago and this one tastes just like it glad I found it again,really tasty"

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