• 6 Ounces ground pork sausage
  • 1/2 Cup finely chopped onion
  • 1/4 Cup finely chopped celery
  • 1 Package (6 ounces) seasoned cornbread stuffing mix
  • 1/2 Cup coarsely chopped pecans
  • 3/4 Cup California raisins
  • 11/2 Tablespoons finely chopped fresh parsley
  • 1/4 Teaspoon crumbled dried thyme
  • Ground nutmeg; to taste
  • Freshly ground pepper; to taste
  • 3/4 Cup chicken broth


In heavy 10 or 12-inch skillet, fry sausage over moderate heat until lightly browned. Stir frequently with a fork to breakup any lumps. Remove with slotted spoon to 1 1/2-quart buttered baking dish. Remove all except 1 or 2 tablespoons fat from skillet; add onion and celery. Cook, stirring frequently, until soft but not browned, about 5 minutes. With slotted spoon, transfer to baking dish with sausage. Add cornbread, pecans, raisins, parsley, thyme, seasonings and chicken broth to baking dish. Toss together gently but thoroughly. Cover baking dish and bake at 375°F for 45 minutes until heated through.

Nutrition Facts Per Serving

Calories 370 (Calories from Fat 48%); Total Fat 20 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 20; Sodium 580; Potassium 350; Total Carbohydrate 41; Dietary Fiber 6; Sugars 17; Protein 8; Calcium 47; Iron 2;

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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.