You are here: Home » Recipes » Mom’s Italian Raisin Stuffing Mom’s Italian Raisin Stuffing User Submitted Recipe by R. Carole Zentek Yield 6 servings Prep 15 minutes Cook 30 to 40 minutes PrintEmail This is a old family recipe—at least 75 years old. It can be used to stuff inside turkey, chicken or other fowl. Ingredients 2 large eggs slighty beaten1/2 cup grated Pecorino Romano cheese1/2 cup California Raisins1/8 teaspoon garlic powder1/4 teaspoon salt1 dash pepper1 teaspoon parsley flakes1/2 teaspoon poultry seasoning or sage2 cups fine, dry Italian breadcrumbs1 cup chicken or turkey broth1/2 cup chopped walnuts (optional) Instructions Preheat oven to 350F. 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. Transfer is a greased stuffing mold. 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.