Sausage-Rice Stuffing with Parmesan, Pine Nuts, and Raisins

Pour boiling water to cover over raisins in small heatproof bowl; let stand until raisins are plump, about 15 minutes. Meanwhile, cook pine nuts stirring, in dry small heavy skillet over low heat until evenly browned, about 5 minutes. Remove pine nuts from heat; reserve. Drain raisins; reserve.

Heat 3 cups water, 2 tablespoons of the butter, and the salt in heavy medium saucepan over medium-high heat to boiling. Stir in rice; reduce heat to low. Cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat; fluff with fork. Reserve.

Melt remaining 4 tablespoons butter in large heavy skillet over medium heat. When foam subsides, add onion; reduce heat to very low. Sauté onion, stirring frequently, until very soft, about 15 minutes. Remove casings from sausage; crumble sausage meat into skillet with onion. Increase heat to medium low; sauté sausage and onion, stirring frequently, until sausage is cooked through, about 15 minutes. Remove from heat; drain sausage mixture in sieve set over a bowl. Reserve sausage mixture and drippings separately.

Combine cooked rice, raisins, pine nuts, sausage mixture, parsley, Parmesan, and egg in large bowl; stir until thoroughly blended. Stir in 3 to 4 tablespoons of reserve drippings, or just enough to flavor and moisten stuffing. Season with salt and pepper to taste. Let cool to room temperature before using.