Raisin-walnut Stuffing [for A 12-pound Turkey]side dishes 2 cup seedless raisins 1 1/2 cup water 2 cup celery, chopped 1 large onion, chopped 1/2 cup butter or margarine-1 stick 1 teaspoon granulated chicken bouillon 1 teaspoon salt 1 teaspoon powdered sage 1/4 teaspoon pepper 8 cup cubed white bread-16 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 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. |
