Raisin-walnut Stuffing [for A 12-pound Turke Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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 tsp: Granulated chicken bouillon,
1 tsp: Salt,
1 tsp: Powdered Sage,
1/4 tsp: Pepper,
8 cup: Cubed white bread-16 slices,
2 cup: Walnuts, coarsely chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry