Title: Raisin-Walnut Stuffing [For a 12-Pound Turkey]
Categories: Poultry
Yield: 1 Servings

2	c	Seedless raisins
1 1/2	c	Water
2	c	Celery, chopped
1	lg	Onion, chopped
1/2	c	Butter or margarine-1 stick
1	ts	Granulated chicken bouillon
1	ts	Salt
1	ts	Powdered Sage
1/4	ts	Pepper
8	c	Cubed white bread-16 slices
2	c	Walnuts, coarsely chopped

1. Simmer raisins in water in a small saucepan for 1 minute; reserve.

2. Saut‚ celery and onion in butter or margarine until soft in a large skillet. Stir in chicken broth,salt, sage, and pepper.

3. Add too bread cubes and walnuts in a large bowl; add raisin-water mixture; toss lightly until evenly moist.

Makes approximately 10 cups.

Source: Family CIrcle Illustrated Library of Cooking

Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

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