Traditional Raisin Stuffing
Thursday, March 6th, 20081 cup thinly sliced Celery
1/2 cup Chopped Onion
1/2 cup Butter
1/2 cup Water
1 chicken Bouillon Cube ( crumbled)
1/4 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Poultry Seasoning
1 1/2 quarts coarse day old Bread Cubes ( 1/4 inch)
3/4 cup Sun-Maid Golden Seedless Raisins
Saute celery and onion in butter until soft , not brown. Add water, bouillon cube, poultry seasoning , salt and pepper. Heat stirring to mix well. Pour over bread cubes and raisins and mix lightly. Turn into buttered baking dish ( or stuff into poultry for roasting). Bake at 350 degrees F uncovered for 30 minutes ( or until lightly roasted on top_ (Makes 5 cups stuffing). To stuff a 12 to 15 pound turkey, double this recipe.
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