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Stuffing With Sausage and Raisins

Stuffing With Sausage and Raisins Recipe

  • 4 tablespoons butter (1/2 stick), plus more for the dish and foil
  • 1 small loaf country bread, cut into 1/2-inch pieces (about 12 cups)
  • 3/4 pound pound Italian sausage, casings removed
  • 4 leeks (white and light green parts), chopped
  • 4 carrots, cut into small matchsticks
  • 3 cups kosher salt and black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup golden raisins
  • 3 fresh flat-leaf parsley, chopped
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