Best 13 Apple Raisin Stuffing Recipes

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Apple and raisin stuffing is a classic Thanksgiving side dish that is both flavorful and easy to make. This stuffing is made with a combination of bread cubes, apples, raisins, celery, onion, and herbs. It is then seasoned with salt, pepper, and poultry seasoning. The stuffing can be cooked inside the turkey or in a casserole dish.

This article provides three different recipes for apple and raisin stuffing. The first recipe is for a traditional stuffing that is made with white bread, celery, onion, and fresh herbs. The second recipe is for a cornbread stuffing that is made with cornbread, apples, raisins, and pecans. The third recipe is for a wild rice stuffing that is made with wild rice, apples, raisins, and mushrooms.

All three of these recipes are delicious and easy to make. They are sure to be a hit at your next Thanksgiving dinner.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-RAISIN STUFFING



Apple-Raisin Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 21m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
  • Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
  • Pour in 4 go 6 cups chicken broth. Simmer until step 5.
  • In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
  • Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
  • Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

BAKED APPLE-RAISIN STUFFING



Baked Apple-Raisin Stuffing image

After sampling a friend's turkey dressing one Thanksgiving, I was inspired to add apples, raisins and sage to my own stuffing recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 12

1/4 cup chopped onion
1 celery rib, chopped
2 tablespoons butter
1/2 cup diced peeled tart apple
1/4 cup golden raisins
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
Dash to 1/8 teaspoon pepper
1/3 to 1/2 cup chicken broth
2 cups cubed day-old bread, crusts removed

Steps:

  • In a small skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat., Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until golden brown.

Nutrition Facts : Calories 280 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 984mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 3g fiber), Protein 4g protein.

TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING



Turkey Breast Roulade with Apple and Raisin Stuffing image

A boneless turkey breast is rolled around stuffing with apple and raisins.

Provided by CupcakeSparkles11

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h25m

Yield 8

Number Of Ingredients 9

1 ½ cups water
¼ cup butter
⅓ cup raisins
1 (6 ounce) package low sodium stuffing mix (such as Stove Top® Lower Sodium Chicken Flavor)
1 tablespoon poultry seasoning
1 apple - peeled, cored, and chopped
1 (6 pound) whole bone-in turkey breast with skin
salt and pepper to taste
1 tablespoon poultry seasoning

Steps:

  • Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
  • Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
  • Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
  • Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

Nutrition Facts : Calories 680.1 calories, Carbohydrate 12.7 g, Cholesterol 234.6 mg, Fat 29.7 g, Fiber 1 g, Protein 86.3 g, SaturatedFat 10.2 g, Sodium 299.4 mg, Sugar 6.5 g

ROAST GOOSE WITH APPLE-RAISIN STUFFING



Roast Goose with Apple-Raisin Stuffing image

A tempting Thanksgiving goose is a family tradition I've kept up. Paired with moist, lightly sweet apple-raisin stuffing, it's a special main dish that makes us count our blessings. -Denise Goedeken, Platte Center, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 12

1 domestic goose (10 to 12 pounds)
1-1/4 teaspoons salt, divided
1 cup chopped celery
1 cup chopped onion
2 tablespoons butter
3 cups chopped peeled apples
2 cups raisins
8 cups cubed day-old white bread
2 to 3 tablespoons sugar
2 eggs
1/2 cup apple cider
1/2 cup water

Steps:

  • Sprinkle the inside of the goose with 1/4 teaspoon salt. Prick skin well. In a skillet, saute celery and onion in butter; transfer to a bowl. Add the apples, raisins, bread, sugar and remaining salt. , In a small bowl, beat eggs, cider and water. Pour over bread mixture and toss lightly. Stuff into the goose. Place with breast side up on a rack in a large shallow roasting pan. , Bake, uncovered, at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Drain fat from pan as it accumulates. Remove stuffing before carving goose.

Nutrition Facts :

APPLE-RAISIN TURKEY STUFFING



Apple-Raisin Turkey Stuffing image

Fruity stuffing that gives poultry a completely different flavor. A family tradition, handed down from our German ancestors. Just stuff your bird and wait to enjoy.

Provided by Linda Falls Merrell

Categories     Side Dish     Stuffing and Dressing Recipes     Apple Stuffing and Dressing Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

8 apples - peeled, cored, and chopped
2 cups water, or to taste
1 (15 ounce) package raisins
1 (14 ounce) package unseasoned dry bread stuffing mix
1 cup white sugar, or to taste
4 eggs, beaten
1 teaspoon ground cinnamon, or to taste

Steps:

  • Mix apples, water, raisins, stuffing mix, sugar, eggs, and cinnamon together in a large bowl. Stir more water into the apple mixture to get to your desired level of moistness.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 82.5 g, Cholesterol 62.3 mg, Fat 3.1 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 554 mg, Sugar 49.8 g

CORNISH HENS WITH APPLE-RAISIN STUFFING



Cornish Hens with Apple-Raisin Stuffing image

A special holiday entrée for eight that needs just 30 minutes of preparation.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 13

3 tablespoons butter or margarine
1/2 cup chopped green onions (8 medium)
1 red baking apple, unpeeled, chopped
4 cups unseasoned dry bread cubes
1/2 cup raisins
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup apple juice
4 Cornish game hens (24 oz each), thawed if frozen
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup apple jelly
2 tablespoons butter or margarine

Steps:

  • Heat oven to 350°F. In 10-inch skillet, melt 3 tablespoons butter over medium-high heat. Add onions and apple; cook and stir until tender. Stir in remaining stuffing ingredients. In ungreased 15x10x1-inch pan, spread stuffing.
  • Split each game hen in half. Sprinkle lightly with salt and pepper. Place hen halves, skin side up, over stuffing. In 1-quart saucepan, melt jelly with 2 tablespoons butter over low heat; brush over hens.
  • Bake uncovered 1 hour to 1 hour 15 minutes or until hens are fork-tender and until juice of hens is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 810, Carbohydrate 57 g, Cholesterol 260 mg, Fat 5, Fiber 2 g, Protein 48 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 16 g, TransFat 1 g

RAISIN-STUDDED APPLE STUFFING



Raisin-Studded Apple Stuffing image

This is the only stuffing my family will permit on our holiday table. With Italian sausage and a blend of so many great flavors, it's almost a meal in itself. No wonder it won first prize in a local recipe contest! -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 18 cups.

Number Of Ingredients 12

1 cup raisins
1-1/2 cups orange juice, divided
2 cups chopped celery
1 large onion, chopped
1 cup butter, cubed, divided
1 pound bulk Italian sausage
1 package (14 ounces) crushed herb-seasoned stuffing
4 medium tart apples, peeled and chopped
1 cup chopped pecans
2 cups chicken broth
2 teaspoons dried thyme
1/2 teaspoon pepper

Steps:

  • In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add the sausage, stuffing, apples, pecans, remaining orange juice and reserved raisins to celery mixture. In a saucepan, melt the remaining butter; add broth, thyme and pepper. Pour over stuffing mixture; mix well. Place in 2 greased 13x9-in. baking dishes. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

Nutrition Facts :

EASY APPLE RAISIN STUFFING (THANKSGIVING)



Easy Apple Raisin Stuffing (Thanksgiving) image

Made with a prepared stuffing mix. I like the way this sounds and wanted to post it for future use. You can make a day ahead of serving and just reheat until heated through.

Provided by Oolala

Categories     Apple

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (16 ounce) package seasoned stuffing mix, Pepperidge Farm brand
2 3/4 cups chicken broth, can use water
1/2 cup butter or 1/2 cup margarine
1 1/4-1 1/2 lbs winesap apples, peeled and chopped
1 1/2 lbs granny smith apples, peeled and chopped
3/4 lb raisins

Steps:

  • Preheat oven to 300 degrees F.
  • Make stuffing mix on stove top according to package directions which are here: heat broth or water, with the butter or margarine, to a boil and remove from the heat. Add the stuffing mix and toss lightly with a fork until moist throughout.
  • Add apples and raisins; mix thoroughly.
  • Place in a casserole dish and bake for 45 minutes.
  • *May be reheated and tastes even better the next day.

Nutrition Facts : Calories 434.1, Fat 11.5, SaturatedFat 6.4, Cholesterol 24.9, Sodium 1001.5, Carbohydrate 79.1, Fiber 5.7, Sugar 37.1, Protein 7.8

CRANBERRY APPLE RAISIN STUFFING



Cranberry Apple Raisin Stuffing image

This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!

Provided by Patti

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (16 ounce) can whole cranberry sauce
3 Granny Smith apples, cored and sliced
1 cup golden raisins
1 tablespoon grated lemon zest
2 teaspoons grated orange zest
1 ½ teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 eggs
½ cup apple cider
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  • In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest. Season with salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture with the bread mixture until evenly moist. Transfer to the prepared casserole dish.
  • Bake 1 hour in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 9.9 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 5.5 g, Sodium 589 mg, Sugar 22.4 g

ROAST TURKEY WITH CORN BREAD, APPLE AND RAISIN STUFFING



ROAST TURKEY WITH CORN BREAD, APPLE AND RAISIN STUFFING image

Categories     turkey     Bake

Yield 14

Number Of Ingredients 12

1 20-22 lb turkey, neck heart and gizzrd reserved for giblet stock
Corn bread, aple and raisin stuffing
5 tbls butter room temperature
2 tsp dried thyme
2 tsp dried rubbed sage
4 cups canned low salt chicken broth
GRAVY
Giblet stock
3 cups canned low salt chicken broth
6 Tbl flour
Chopped turkey neck meat, hearts and gizzard reserved from giblet stock
1 tbl minced fresh thyme

Steps:

  • FOR TURKEY: Preheat oven to 375. Rinse turkey inside out and pat dry with paper towels. Stuff main cavity and neck cavity loosely with stuffing, close cavities with skewers. Place turkey on rack in large roasting pan. Tie legs together to hold shape. Mix butter and herbs in bowl. Rub all over turkey. Sprinkle with salt and pepper. Pour 2 cups broth into roasting pan. Roast turkey 1 1/2 hours, basting occasionally with pan juices. Reduce heat to 350. Add 2 cups broth to pan. Tent turkey with foil. Continue roasting until thermometer inserted into innermost part of thigh registers 180, basting turkey with pan juices every 30 minutes, about 3 1/2 hours. Transfer turkey to platter. Tent with foil while preparing gravy. FOR GRAVY: Using wooden spoon, scrape any browned bits in roasting pan to loosen. Pour pan juices with bits into large mesuring cup. Spoon off fat from pan juices, reserving 6 tablespoons fat. Mix giblet stock into pan juices; add enough chicken broth to measure 6 cups. Heat reserved 6 tablespoons fat i heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in pan juice mixture. Bring to a boil. Mix in chopped neck meat, heart, gizzard and thyme. Boil until slightly thickened, about 8 minutes. Season with salt and pepper. Transfer to sauceboat. Serve with turkey with gravy.

APPLE-RAISIN STUFFING



Apple-Raisin stuffing image

Number Of Ingredients 10

1.5 cups minced onion
3 cups chopped celery stocks with leaves
2 cups butter
14 cups fresh bread cubes
2 tablespoons salt
1 tablespoon sage leaves crushed
2 teaspoons thyme leaves
1 teaspoon pepper
6 cups apples finely chopped
1.5 cups raisins or raisin/crazins

Steps:

  • In large skillet cook onion and celery and onion in butter until tender.
  • Stir in 1/3 of bread cubes.
  • Turn into deep bowl, add remaining ingredients and toss.

CROWN ROAST OF PORK WITH APPLE RAISIN STUFFING



Crown Roast of Pork with Apple Raisin Stuffing image

Folks may be intimidated to prepare an elegant crown roast of pork, but it's actually an easy entree. Our four grown sons and their families expect this every Christmas. -Mary Ann Balam, Tujunga, California

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 12-16 servings.

Number Of Ingredients 17

1 pork crown roast (16 ribs and about 10 pounds)
2 garlic cloves, slivered
2 tablespoons olive oil
Salt and pepper to taste
2 cups apple juice or cider
APPLE RAISIN STUFFING:
1 cup raisins
1 cup boiling water
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3/4 cup butter
5 cups soft bread crumbs
3 cups chopped peeled tart apples
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350° for 1 hour, basting occasionally. , Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well. , Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs.

Nutrition Facts : Calories 467 calories, Fat 25g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 378mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 38g protein.

ROAST DUCK WITH APPLE RAISIN STUFFING RECIPE - (5/5)



Roast Duck with Apple Raisin Stuffing Recipe - (5/5) image

Provided by á-163601

Number Of Ingredients 10

1/2 cup minced onion
1 1/2 cup diced pared cored apple
1/2 cup raisins
3 1/2 cups lightly packed day old bread
3/4 teaspoon salt
Pepper, to taste
2 tablespoons sugar
6 tablespoons melted butter or oil
1 (5-6 pound) duckling
Orange marmalade or honey

Steps:

  • Combine all ingredients except honey Stuff cavity and crop of duck. Place uncovered in preheated 325-350°F oven. Roast 2 hrs 45 min. Remove from oven. Drain fat from pan. Glaze with honey. Roast 20 minutes longer at 425°F.

Tips:

  • Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
  • If you don't have any raisins, you can substitute dried cranberries or cherries.
  • To make the stuffing ahead of time, prepare it according to the recipe and then store it in the refrigerator for up to 3 days. When you're ready to cook it, bring it to room temperature for 30 minutes before baking.
  • If you're using a convection oven, reduce the baking temperature by 25 degrees Fahrenheit and cook for the same amount of time.
  • Serve the stuffing immediately, or let it cool slightly and then store it in the refrigerator for up to 3 days.

Conclusion:

Apple raisin stuffing is a classic side dish that is perfect for Thanksgiving, Christmas, or any other special occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a delicious and festive stuffing recipe, give this one a try!

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