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 ts Granulated chicken bouillon 1 ts Salt 1 ts Powdered Sage 1/4 ts Pepper 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. 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.
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