1. Simmer raisins in water in a small saucepan for 1 minute; reserve.

2. Saute 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.