Yield: 1 Servings
| Measure | 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 |
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.