Raisin-walnut stuffing [for a 12-pound turke

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.

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