Quick Side Dish Stuffing from Sun-Maid

Submitted by Ginny Ax

"I pulled this from a magazine, and I have not made it yet. This is similar to how I cook my own holiday stuffing (I add poltry seasoning) but I think it sounds goods with their additions of raisens and nuts. I might even try it with cranberries if I make it for Thanksgiving."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 1⁄2 cup chopped celery
• 3⁄4 cup diced onion
• 1⁄4 cup butter or 1/4 cup margarine
• 1 (14 1/2 ounce) can chicken broth
• 1⁄2 cup raisins
• 1 (8 ounce) package herb stuffing mix
• 1⁄3 cup chopped pecans, toasted
• 1 dash poultry seasoning (optional)

directions

1. Cook onion and celery (poultry seasoning, if you are using it) in butter over medium heat until softened, about 2-3 minutes.
2. Add broth and raisens.
3. Bring to a boil, reduced heat, and simmer for 3 minutes.
4. Stir in stuffing mix and pecans.
5. Remove from heat, cover, and let stand 5 minutes.
6. Fluff with fork before serving.

7. FOR A CASSEROLE STUFFING:

8. After stirring in the stuffing and pecans, put mixture into a buttered casserole dish and cover with foil. (You can refrigerate unitl you are ready to bake.).
9. Bake for 30 minutes at 350 degrees.
10. Uncover and bake 5 additional minutes for a crisp top.