Side dishes

Turkey Stuffing With Red Wine And Golden Raisins

Simple, elegant, and a blend of hearty flavors. This turkey stuffing with red wine and golden raisins is a delightful fusion of sweet and savory. Every forkful has butter and wine-soaked bread with sweet, plump raisins and vibrant herbs and spices! Not your ordinary stuffing and is a perfect pairing for your holiday feast.

I’m a bit of a purest and snob when it comes to the almighty Thanksgiving stuffing! Hey- you like what you like, right? Or it’s your family’s traditional recipe that you look forward to every turkey day. We all have our “must-haves” one day of the year.

Why only once a year? I ask myself that every year! 🤷🏼‍♀️

Anyhoo…

If you’re looking to try something different or expand your taste buds and don’t like a lot of “stuff” in your stuffing, I think you’ll love this tasty recipe! It’s been in my family for as long as I can remember, and I love that I can share it with you!

It’s simple as far as ingredients go, and find it pairs with all the other delicious traditional sides that adorn the Thanksgiving feast. The bread soaks up the trio of butter, red wine, and turkey stock. It’s a harmonious mingling of rich flavors that go perfectly with the plump, sweet raisins.

Oh, did I mention you can make this stuffing ahead?

Read on, my friend, and remember to check out my other make-ahead Thanksgiving sides. Brandied Cranberries, Turkey Gravy, and Mashed Potatoes

What’s your favorite dish you look forward to every Thanksgiving feast?

Ingredients Notes And Substitutions

The Bread ~ there are options and favorites among you all; however, I have always known this recipe to have boxed bread cubes. With that being said, I have not used this recipe with fresh cut-up bread or cornbread cubes. All delicious, but for the sake of this recipe and the ingredient amounts- boxed cubes it is!

By all means, let me know if you adapt this recipe to use fresh bread or cornbread cubes.

Onion, celery, & garlic ~ for the perfect balance of savory and a little texture.

Golden raisins ~ I find the golden variety plump up perfectly and are a little juicier. Regular raisins can be substituted if you prefer.

Butter ~ lots! It gives the stuffing richness, so no skimping here. Who likes dry stuffing?

Red Wine ~ I definitely and highly recommend using a red wine that you love to drink!

Turkey stock ~ adds another layer of richness and flavor. Chicken or vegetable stock are also great options

Poultry seasoning ~ my secret ingredient that makes this stuffing taste like it was cooked in the bird- win-win!

Herbs ~ thyme and parsley for a bright and earthy flavor

Cooked stuffing resdy to be served

Why You’ll Love This Turkey Stuffing Recipe

  • Make it ahead! A cook’s favorite three words! Check out my storage tips below.
  • It can provide a great foundation if you’re looking to add extra indulgences, such as nuts, other fruits, or vegetables like mushrooms or olives.
  • Simple ingredients, easy, and crowd-pleasing.
  • And my FAVE! Use and store any leftovers for other recipes! Stuff chicken or pork tenderloin. Add to meatloaf, press into a waffle maker, and drizzle leftover gravy, or top it with a fried egg. There are endless options, just google it

How To Make Ahead And Store The Turkey Stuffing With Red Wine And Golden Raisins

I always make extra stuffing, so I purposely have leftovers to use for all sorts of recipes. Just google it! Here are a few tips for storage.

  • To store uncooked stuffing. (make ahead method) Make the stuffing as directed, but let it cool completely after adding the warm butter and veggie mixture. Cover tightly with foil and store for 3-4 days in the refrigerator. To Freeze. Cover with several layers of plastic, then foil, and freeze for up to 3 months.
  • To reheat, thaw frozen stuffing in the fridge overnight and bake as directed. Remember to remove any plastic wrap prior to baking
  • To store leftover cooked stuffing. Cool completely. Store stuffing in plastic bags and squeeze out any air before sealing. Store in refrigerator for up to 3 -4 days, or freeze for up to 1 month.
  • Pro Tip. The best make-ahead method is to store uncooked stuffing in the refrigerator a day or 2 prior to baking.

How To Make Turkey Stuffing With Red Wine And Golden Raisins

  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish. Add the raisins to a bowl of hot water to plump up for about 5 minutes.
  2. Now cook the veggies. In a skillet over medium heat, sauté the chopped onion and celery until softened, then add the minced garlic salt, pepper, and poultry seasoning and continue cooking until golden and aromatic. About 3-5 minutes.
  3. Transfer to a large bowl (big enough to mix all the ingredients ). Drain off the water from the raisins and add to the veggie mixture. Add the bread cubes and mix.
  4. Pour the red wine and turkey stock. Mix well, ensuring the bread is evenly coated and not soggy. Don’t worry if some bread cubes are coated; they add texture. If you prefer a more moist stuffing, add more stock ( or butter!) until your desired consistency.
  5. Sprinkle in the fresh parsley. Give it all a good mix, allowing the flavors to intermingle.
  6. Transfer the stuffing to the prepared baking dish, cover it with foil, and bake for 25-30 minutes. Uncover and bake for an additional 10-15 minutes until the top is golden and crispy.
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Turkey Stuffing With Red Wine And Golden Raisins


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  • Author: Teri Wallingford
  • Total Time: 50 minutes
  • Yield: 810 1x

Description

Simple, elegant, and a blend of hearty flavors. This turkey stuffing with red wine and golden raisins is a delightful fusion of sweet and savory. Every forkful has butter and wine-soaked bread with sweet, plump raisins and vibrant herbs and spices! Not your ordinary stuffing and is a perfect pairing for your holiday feast.


Ingredients

Units Scale

For the stuffing

  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 to 1 1/2 cup unsalted butter (2 -3 sticks) Or add more stock or red wine if you prefer less butter.
  • 1 cup golden raisins
  • 10 cups boxed bread cubes.*See notes below
  • 1 cup red wine. Use one that you love to drink!
  • 2 to 3 cups turkey stock ( chicken or vegetable). Adjust the amount of stock to the level of moisture you want your stuffing to be.
  • 1/2 to 1 tablespoon poultry seasoning. Don’t skip this!
  • 1/2 cup chopped parsley
  • 2 teaspoons fresh thyme or 1 teaspoon dried
  • 2 teaspoons salt (adjust to your taste)
  • 1 teaspoon pepper (optional)


Instructions

For the stuffing

  1. Preheat your oven to 350°F (175°C). Butter an 8×8 x 3-inch deep baking dish OR a 9-13 baking dish. Add the raisins to a bowl of hot water to plump up for about 5 minutes.
  2. Now cook the veggies. In a skillet over medium heat, melt the butter and then add the chopped onion and celery until softened. Add the salt, pepper, poultry seasoning, and thyme. Continue cooking until golden and aromatic. About 3-5 minutes.
  3. Transfer to a large bowl (big enough to mix all the ingredients ). Drain off the water from the raisins and add to the veggie mixture.
  4. Add the bread cubes and mix gently.
  5. Slowly pour the red wine and turkey stock one cup at a time, ensuring the bread is evenly coated and not soggy. Don’t worry if some bread cubes are coated; they add texture. If you prefer a more moist stuffing, add more stock ( or butter!) until your desired consistency. Be careful not to overmix, or you’ll end up with a mushy stuffing.
  6. Sprinkle in the fresh parsley, and give it all a good gental mix. If making ahead, cover tightly and store in the refrigerator. You may need to allow additional cooking time when cooking straight from the fridge.
  7. Transfer the stuffing to the prepared baking dish, cover it with foil, and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until the top is golden and crispy.

Notes

I use Mrs Cubbison’s original stuffing cubes. There are about 6 cups in each box, which will give you more than you need. Alternatively, you can add the extra cubes and increase the liquid ( butter, wine stock. or a mixture!) 

* If you prefer a more mushy stuffing, add more melted butter, wine, or stock. I prefer a little texture, so I allow some of the cubes not to be soaked.

  • Prep Time: 10 Minutes
  • Cook Time: 40 minutes
  • Category: Side
  • Method: Baked
  • Cuisine: American

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