Recipe - Raisin-Walnut Stuffing [For A 12-Pound Turkey]

2 cup Seedless raisins
1 One half cup Water
2 cup Celery, chopped
1 lg Onion, chopped
One half cup Butter or margarine1 stick
1 teaspoon Granulated chicken bouillon
1 teaspoon Salt
1 teaspoon Powdered Sage
One fourth teaspoon Pepper
8 cup Cubed white bread16 slices
2 cup 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 raisinwater
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip