Raisin-Walnut Stuffing

This is the stuffing for cooks who want something beyond plain bread-and-celery. Plump raisins simmered until tender, generous handfuls of walnuts, and the traditional sage and onion bread base combine into a stuffing that’s nuttier, sweeter, and more complex than the everyday Thanksgiving version. Built to fill a 12-pound bird with cups to spare for a baking dish on the side.

Plumping the raisins first is the key step that separates good raisin stuffing from a sad, dried-fruit-studded mess. Simmering them in water for just a minute rehydrates them so they stay soft and juicy through the long roast. Adding raisins dry means they steal moisture from the rest of the stuffing and end up as hard little nuggets in the final dish.

The walnuts get added raw and toast within the stuffing as it bakes alongside the turkey. The exposed pieces crisp into intense nutty bites while the buried ones stay soft. If you’re not stuffing the bird and only baking in a casserole, toast the walnuts separately for 5 minutes before adding for more even flavor.

Use stale or day-old bread for the cubes. Fresh bread turns to mush as it absorbs the broth and butter; staled bread holds its structure and ends up with the distinct crisp-edge, soft-center texture stuffing should have. Toast fresh bread cubes at 250°F (120°C) for 20 minutes if you don’t have stale bread.

Pro Tips

• Cool the stuffing before stuffing the bird. Hot stuffing in a cold bird creates a food safety risk.
• Don’t overpack the cavity. Stuffing expands as it cooks and needs room to do so.
• Bake leftover stuffing in a buttered casserole at 350°F (175°C) for 30 to 40 minutes for a crispy top.
• Make a day ahead, refrigerate, and bake the day of. The flavors deepen overnight.

Variations

• Substitute golden raisins or dried cranberries for half the raisins for added color and tartness.
• Use pecans or chestnuts in place of walnuts for different nutty profiles.
• Add ½ cup chopped fresh parsley or thyme for an herbier stuffing.
• Pair with roast turkey and a brown butter gravy for the full Thanksgiving plate.