Yield: 1 Servings
|2 cups||Seedless raisins|
|2 cups||Celery, chopped|
|1 large||Onion, chopped|
|½ cup||Butter or margarine-1 stick|
|1 teaspoon||Granulated chicken bouillon|
|1 teaspoon||Powdered Sage|
|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.