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Polish Raisin-Almond Stuffing Recipe


Photo of Polish Raisin-Almond Stuffing

Photo of Stuffing

Flickr by Meadaura
Polish raisin-almond stuffing is popular with a variety of roasted meats, but especially with roast turkey on New Year's Day.

Makes 8-10 servings of Polish Raisin-Almond Stuffing

Prep Time: 20 minutes

Total Time: 20 minutes


  • 1 pound stale egg bread like chalka, crumbled or cut into small cubes
  • 4 cups milk
  • 4 large eggs
  • 4 tablespoons soft butter
  • 2 cups raisins plumped in water and drained
  • 2 cups blanched chopped almonds
  • 1 cup dry bread crumbs
  • 1/4 cup chopped parsley
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cloves
  • Salt and pepper to taste


  1. An eggy bread like chalka works well in this recipe.

  2. Combine all ingredients thoroughly. Fill poultry cavity loosely with stuffing. If there are leftovers, bake separately in a pan. DO NOT STUFF YOUR BIRD HOURS IN ADVANCE OF ROASTING. HARMFUL BACTERIA CAN ACCUMULATE.

  3. Once the bird has been cooked, remove all the stuffing from the cavity before storing leftovers in the refrigerator.
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