Ingredients

• Nonstick cooking spray $0.00
• ¾ cup golden raisins $0.48
• 2 tbsp. canola oil $0.06
• 1 medium chopped yellow onion $0.28
• 3 chopped celery stalks $0.45
• 1 loaf stale bread, cubed and toasted $1.69
• 2 tbsp. poultry seasoning $0.06
• ¼ cup
• chopped fresh parsley $0.08
• 2 tbsp. chopped fresh sage $0.04
• 1 cup walnuts, toasted, coarsely chopped $1.72
• 2 (14.5-ounce) cans chicken broth $1.58
• Kosher salt, to taste $0.00
• Black Pepper, to taste $0.00
• $6.44/$0.81 per person

Cooking Directions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.

In a large skillet over medium heat, add the oil. When it is hot, add the onion and celery, season with salt and pepper and cook until softened, about 6-7 minutes.

Drain the rains, reserving the liquid and put them into a large bowl with the read, onions, celery, poultry seasoning, parsley, sage and walnuts. Mix everything together, pour over 11/2 cans broth, season with salt and pepper and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 25-23 minutes.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy of Sandra Lee’s cookbook, “Money Saving Meals and Round 2 Recipes”.