Best Cider Bacon And Golden Raisin Stuffing Recipes

Stuffing with Golden Raisins and Walnuts image

Provided by Sandra Lee

Time 55m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray
3/4 cup golden raisins
2 tablespoons canola oil
1 medium onion, chopped
2 celery stalks, chopped
Kosher salt and freshly ground black pepper
2 teaspoons poultry seasoning
1 loaf stale bread, cubed
1 cup walnuts, toasted and coarsely chopped
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh sage leaves
2 (14 1/2-ounce) cans chicken broth

Steps:

Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

Cinnamon Raisin Bread Stuffing with Sausage image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish
12 cups cubed cinnamon raisin bread (from approximately a 1 1/2-pound loaf)
1 pound hot Italian sausage, casings removed
3 ribs celery, chopped
1 small head fennel, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 1/2 cups turkey or chicken broth
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
2 large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.