Sausage And Raisin Stuffing
3
- Prep Time15 min
- Total Time45 min
- Makes8 to 10 servings
Michael Graydon
The secret to this sweet and savoury stuffing? Raisin bread. It's already moist and flavourful, so you need fewer ingredients for a fantastic stuffing.
Ingredients
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
Instructions
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 often, 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.) Spread over 2 baking sheets. Toast in top and bottom of oven until golden, 10 min. Stir bread and switch sheets halfway through.
Turn toasted bread into a large bowl. Stir sausage mixture and seasonings into bread. Turn into a large baking dish or sheet.
Bake at 350F (180C), stirring often, until hot, 30 min.
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 5g, Carbohydrates 17g, Fat 8g, Fibre 2g.
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