1. Simmer raisins in water in a small saucepan for 1 minute; reserve.
2. Sauté 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.
Your Raisin-Walnut Stuffing [For a 12-Pound Turkey] is ready. Happy cooking!
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