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Stuffing & Dressing
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Stuffing & Dressing

Shanna's Raisin Walnut Stuffing

2 c Seedless raisins 
1 1/2 c Water 
2 c Celery, chopped 
1 lg Onion, chopped 
1/2 c Butter or margarine-1 stick 
1 t Granulated chicken bouillon 
 Salt & Pepper 
1 tbs Powdered Sage 
8 c Cubed white bread-16 slices 
2 c Walnuts, coarsely chopped 

1. Simmer raisins in water in a small saucepan for 1 minute; reserve. 

2. Sauté‚ 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

Besides the noble art of getting things done, there is the noble art of leaving things undone. The wisdom of life consists in the elimination of non-essentials.

- Lin Yü-tang