Sausage Raisin Dressing Recipe

4.5 4 3
Sausage Raisin Dressing Recipe
Sausage Raisin Dressing Recipe photo by Taste of Home
Publisher Photo

Sausage Raisin Dressing Recipe

Read Reviews
4.5 4 3
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 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

Directions

In a large skillet, cook the sausage, celery, green pepper and onion over medium heat until meat is no longer pink; drain.
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.
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 golden brown. Yield: 10 servings.
Originally published as Sausage Raisin Dressing in Country Extra November 2008, p49

Nutritional Facts

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

  • 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
  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 golden brown. Yield: 10 servings.
Originally published as Sausage Raisin Dressing in Country Extra November 2008, p49

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Reviews forSausage Raisin Dressing

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MaryF826 User ID: 4070040 102135
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"

MY REVIEW
lovestoshop2 User ID: 2662703 84120
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"

MY REVIEW
Skydog User ID: 6853892 139999
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."

MY REVIEW
nigols User ID: 6143871 170267
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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