Raisin Stuffing with Bacon and Kale

Recipe created by Laura Bashar

  • Prep-Time 15 Mins
  • Cook-Time 30 Mins
  • Servings 8-10


  • 12 slices of thick cut bacon, chopped
  • 2 cups diced onions (1 medium onion)
  • 10 oz chopped kale (about 8 cups)
  • 2 cups Sun-Maid California Sun-Dried Raisins
  • 1/4 cup finely chopped fresh sage (loosely packed) (or 4 teaspoons of dried sage)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 loaf (20-ounces) bread cut into 1/2-inch cubes (white or wheat)
  • 3 cups broth (vegetable, chicken or turkey)


  • 1

    In a large Dutch oven, over medium-high heat add the bacon and cooked until just crispy.

  • 2

    Add the chopped onions and cook until softened, about 5 minutes.

  • 3

    Stir in the chopped kale, raisins, sage, salt and pepper and cook until kale softens, approximately 5-7 minutes.

  • 4

    Stir in the bread cubes and mix until ingredients are combined.

  • 5

    Stir in broth, reduce heat to low and cook covered for 20 minutes.

  • 6

    You can also transfer stuffing, after broth is added, to an oven-safe dish and cook covered at 350ºF for 20 minutes.

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Nutrition Facts


  • Calories from Fat:
% Daily Value*

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs