Dried Fruit and Sausage Stuffing

  • Yield 6 cups
  • Prep 15 mins
  • Cook 50 mins

Sweet raisins paired with smoky turkey sausage to stuff a bird or serve plain.

California Raisin Marketing Board


1 teaspoon olive oil
1/4 cup shallots
1 cup chopped red apple
1/4 pound smoked turkey sausage
3/4 cup California raisins
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon sweet basil
1/4 teaspoon ground bay leaf
1/2 teaspoon black pepper
1 1/3 teaspoons Salt
3/4 cup apple or white grape juice
1 (6-ounce) package seasoned cornbread stuffing mix


  1. Preheat oven to 350F. Heat oil in heavy skillet over medium-high heat. Add shallots and sauté 2 minutes. Stir in bread cubes, apple, sausage, raisins and seasonings; cook 1 minute, stirring until well blended. Remove from heat.
  2. Gradually add juice, stirring until lightly moistened.
  3. Turn into buttered 1 1/2-quart baking dish.
  4. Cover and bake at 350F for 45 minutes until heated through. Garnish with sprigs of fresh parsley.

Recipe courtesy of the California Raisin Marketing Board



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