Raisin-Walnut Stuffing
For a 12 pound turkey, slightly sweet and nutty.
Yield
6 servingsPrep
15 minCook
20 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
raisins, seedless
|
|
| 1 ½ | cups |
water
|
|
| 2 | cups |
celery
chopped |
|
| 1 | large |
onions
chopped |
|
| ½ | cup |
butter
or margarine (1 stick) |
|
| 1 | teaspoon |
chicken broth
granulated |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sage
powdered |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 8 | cups |
bread
cubed, (16 slices) |
*
|
| 2 | cups |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
raisins, seedless
|
|
| 355 | ml |
water
|
|
| 473 | ml |
celery
chopped |
|
| 1 | large |
onions
chopped |
|
| 118 | ml |
butter
or margarine (1 stick) |
|
| 5 | ml |
chicken broth
granulated |
|
| 5 | ml |
salt
|
|
| 5 | ml |
sage
powdered |
*
|
| 1.3 | ml |
black pepper
|
|
| 1.9 | l |
bread
cubed, (16 slices) |
*
|
| 473 | ml |
walnuts
coarsely chopped |
|
Directions
Simmer raisins in water in a small saucepan for 1 minute; reserve.
Sauté celery and onion in butter or margarine until soft in a large skillet. Stir in chicken broth, salt, sage, and pepper.
Add to bread cubes and walnuts in a large bowl; add raisin-water mixture; toss lightly until evenly moist.
Makes approximately 10 cups.
