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Raisin-Studded Apple Stuffing

Total Time

Prep: 30 min. Bake: 70 min.

Makes

18 cups

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! —Teri Lindquist, Gurnee, Illinois
Raisin-Studded Apple Stuffing Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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 2 greased 13x9-in. baking dishes. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

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