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Sultana-Walnut Stuffing For a 12-Pound Turkey

  • 2 cups sultanas
  • 1 1/2 cups chicken stock
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 1/2 cup butter (1 stick)
  • 1 teaspoon Salt
  • 1 teaspoon powdered sage
  • 1/4 teaspoon pepper
  • 8 cups cubed white bread (16 slices)
  • 2 cups walnuts, coarsely chopped
  

Method

Simmer raisins in water in a small saucepan for 1 minute just to plump them.  Set aside.

Sauté celery and onion in butter until soft in a large skillet. Stir in chicken broth, salt, sage, and pepper.

Put bread cubes and walnuts into a large bowl.  Stir in celery mixture, and then raisins with their soaking water.  Toss gently until evenly moist.

Makes approximately 10 cups.

Contributor: pat ciesla

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