6 to 8
3/4 cup chopped onion
1/2 cup sliced celery
1/4 cup butter or margarine
1-3/4 cup (14.5-ounce can) chicken broth
1/2 cup Sun-Maid Natural Raisins
1 package (8-ounces) herbed stuffing mix
1/3 cup coarsely chopped pecans, toasted
Cook onion and celery in butter over medium heat until softened, 2 to 3 minutes, stirring occasionally.
Add broth and raisins. Bring to a boil, reduce heat and simmer uncovered 3 minutes.
Stir in stuffing mix and pecans. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.
To make a Casserole Stuffing: After stirring stuffing mix and pecans into broth, spoon mixture into a buttered casserole dish. Cover with foil. (If desired, refrigerate until ready to bake). Bake 30 minutes at 350º F. Uncover and bake 5 minutes longer for a crisp top.