Cran-Raisin Walnut Stuffing

• 8 cups cubed French bread
• 1 cup walnuts
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1 (14 1/2 ounce) can reduced-fat chicken broth
• 1 cup chopped celery
• 1 1/2 cups chopped onions
• 6 tablespoons butter or 6 tablespoons margarine
• 2 teaspoons parsley
• 1 teaspoon poultry seasoning
• 1 teaspoon ground sage
• 1 teaspoon thyme leaves
• salt and pepper

1. Saute onions and celery in butter until tender.
2. While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump.
3. In a large bowl, mix bread cubes, walnuts and spices.
4. Add remaining ingredients and toss well to ensure the mixture is evenly moist.
5. Place in covered caserole dish and cook at 325u0b0F for 30 minutes.
6. If you like a crispy top, remove lid for last 5 minutes of cooking.

bread, walnuts, cranberries, raisins, chicken broth, celery, onions, butter, parsley, poultry seasoning, ground sage, thyme, salt

Taken from www.food.com/recipe/cran-raisin-walnut-stuffing-110228 (may not work)