Raisin-walnut stuffing [for a 12-pound turke
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Seedless raisins |
| 1½ | cup | Water |
| 2 | cups | Celery, chopped |
| 1 | large | Onion, chopped |
| ½ | cup | Butter or margarine-1 stick |
| 1 | teaspoon | Granulated chicken bouillon |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Powdered Sage |
| ¼ | teaspoon | Pepper |
| 8 | cups | Cubed white bread-16 slices |
| 2 | cups | Walnuts, coarsely chopped |
Directions
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.