Categories: Poultry 
      Yield: 1 servings 
  
      2 c  Seedless raisins                    1 ts Salt 
  1 1/2 c  Water                               1 ts Powdered Sage 
      2 c  Celery, chopped                   1/4 ts Pepper 
      1 lg Onion, chopped                      8 c  Cubed white bread-16 slices 
    1/2 c  Butter or margarine-1 stick         2 c  Walnuts, coarsely chopped 
      1 ts Granulated chicken bouillon     
  
  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.