Raisin-Walnut Stuffing

• 2 cups raisins, seedless
• 1 1/2 cups water
• 2 cups celery chopped
• 1 large onions chopped
• 1/2 cup butter or margarine (1 stick)
• 1 teaspoon chicken broth granulated
• 1 teaspoon salt
• 1 teaspoon sage powdered
• 1/4 teaspoon black pepper
• 8 cups bread cubed, (16 slices)
• 2 cups walnuts coarsely chopped

1. Simmer raisins in water in a small saucepan for 1 minute; reserve.
2. Saute celery and onion in butter or margarine until soft in a large skillet.
3. Stir in chicken broth, salt, sage, and pepper.
4. Add to bread cubes and walnuts in a large bowl; add raisin-water mixture; toss lightly until evenly moist.
5. Makes approximately 10 cups.

raisins, water, celery, onions, butter, chicken broth, salt, sage powdered, black pepper, bread, walnuts

Taken from recipeland.com/recipe/v/raisin-walnut-stuffing-32671 (may not work)