00:REM:
Raisin Stuffing
for Chicken, Duck or Guinea Hen
by Susan Sackett
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10: 2 cups dry bread cubes
15: 1/3 cup seedless raisins
20: 1/3 cup walnuts
25: 1 teaspoon slat
30: 1/8 teaspoon pepper
35: 1/2 teaspoon poultry seasoning
40: Dash of mace
45: 1/4 cup butter-melted
50: 1/3 cup hot milk or chicken stock
60: READ: Combine bread cubes, raisins, nuts and seasonings.
65: READ: Add the melted butter and hot liquid
70: READ: Allow to stand 15 minutes over low heat. |
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