Recipe
Stuffing With Raisins Recipe
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Paprikamama / All my dishes 2 years, 1 month ago
this dressing is so flavorful you'll have everyone asking for more, it has raisins in it and it just makes your mouth jump for joy .
Prep:45m Cook:80m Servings:8
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 Paprikamama |
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Recent Gawkers
Ingredients
- Homemade bread crumbs- depends on size of your bird
- 2 onions diced
- 5-6 stalks celery - sliced diagnally
- 3 eggs
- 1 chub sage pork sausage
- poultry seasoning- as desired
- black pepper - as desired
- salt - as desired
- 2 sticks butter
- 1 box raisins- as desired
- pineapple juice
Directions
- I make the bread crumbs 2 days ahead of time and dry out in oven on low.
- all spices are eyeball method or as desired.
- place chopped up onion and celery is deep fry pan and sautee in butter til transparent...set aside to cool.
- in a large kettle, place bread crumbs and add the sausage in small chunks, raw. I pinch with fingers for small chunks.
- add seasonings and stir.
- add eggs and stir well.
- add celery and onions mixture and stir well.
- add raisins and drizzle some pineapple juice over mixture.
- stir well to mix all, do not make to wet, only moist enough to stick together.
- stuff both ends of Turkey and place remainder in a cassarole dish with bacon on the bottom so it wont stick.
- bake turkey as required for pounds, basting often.
- if being cooked in cassarole dish, make sure you get some of the drippings from the turkey to drizzle on top of dressing, this is important for flavor and moistness, and bake for about 40 minutes.
- check often so it does not burn. this is done at 375 degree oven.
- enjoy and make sure you put some turkey gravey on top.
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pudgy47 2 years, 1 month ago said:
Really sounds good! Give this a trail run before (BIRD DAY). Thanks,,
linebb956 2 years, 1 month ago said:
I can't do this on turkey day... we are all cornbread here ... south of the Mason Dixon line! But.. this would be wonderful with porkchops... OMG... Wonderful!
paprikamama 2 years, 1 month ago said:
Oh yes..its a good stuffing for any meat...try it and I bet you'll be hooked