Sausage and raisin stuffing

The secret to our recipe is raisin bread. Because it's already so flavourful and moist, we needed to add only a few extra ingredients to make this tasty dish

By Monda Rosenberg and Victoria Walsh

Preparation time 15 minutes
Cooking time 16 minutes
Makes 11 Cups (2.75 L)

Ingredients:

4 hot or mild Italian or chorizo sausages
4 celery stalks, including leaves
1 large red onion
1/4 cup (50 mL) butter
11/2 loaves (450 g) raisin bread or focaccia
2 tsp (10 mL) each dried thyme and sage leaves
1 tsp (5 mL) salt

Nutrients per 1/2 cup (125 mL)

5 g protein
8 g fat
17 g carbohydrates
2 g fibre
31 mg calcium
153 calories

Directions:

1. Position oven racks in top and bottom thirds of oven. Preheat to 400°F (200°C). Cut sausages into 1-in. (2.5-cm) pieces. Oil a large pot and heat over medium-high. Add sausage. Cook, stirring oft en, until golden, 8 to 10 min. Meanwhile, finely chop celery and onion. Add to meat along with butter. Reduce heat to medium. Cook and stir until onion is soft, 8 min.

2. Meanwhile, cut bread into ½-in. (1-cm) pieces. They should measure about 9 cups (2.25 L). Spread over 2 baking sheets. Toast in top and bottom of oven until golden, 10 min. Stir bread and switch sheets halfway through. Then turn into a large bowl. Stir sausage mixture and seasonings into toasted bread. Turn into a large baking dish or sheet. Bake at 350°F (180°C), stirring often, until hot, 30 min. Or bake with our spiced turkey breasts (see recipe in our database). If making ahead, cover and refrigerate stuffing mixture before baking. It will keep well for up to 1 day.

First published in Chatelaine.com's December 2009 issue