Mom’s Italian Raisin Stuffing

  • Yield 6 servings
  • Prep 15 minutes
  • Cook 30 to 40 minutes

This is a old family recipe—at least 75 years old. It can be used to stuff inside turkey, chicken or other fowl.


2 large eggs slighty beaten
1/2 cup grated Pecorino Romano cheese
1/2 cup California Raisins
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 dash pepper
1 teaspoon parsley flakes
1/2 teaspoon poultry seasoning or sage
2 cups fine, dry Italian breadcrumbs
1 cup chicken or turkey broth
1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350F.
  2. Blend together eggs, Romano cheese, raisins, seasonings and breadcrumbs in a medium mixing bowl. Add broth a little at a time until mixture is crumbly. Add walnuts, if using.
  3. Transfer is a greased stuffing mold.
  4. Bake 30 to 40 minute. Remove in one piece and let stand  5 minutes before slicing.

Note: This stuffing can be used to stuff turkey or chicken.



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