Cooking Recipe Raisin-Walnut Stuffing [For A 12-Pound Turke

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.