Turkey stuffing with raisins and walnuts

Ingredients:

• 3/4 cup golden raisins
• 2 tbsp. l. rapeseed oil (canola)
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 tsp all-purpose seasoning
• 1 loaf of stale bread, cut into cubes
• 1 cup walnuts, toasted and chopped
• 2 tbsp capers
• 1/4 cup chopped fresh parsley leaves
• 2 tbsp chopped fresh sage leaves
• 2 cans of chicken broth (400 g each)

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with cooking spray. Place the raisins in a small bowl and cover with 1 cup of hot water. Let them rise.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and celery and sprinkle with seasoningFry for 6-7 minutes, until the vegetables become softer.
3. Drain the raisins, but don't discard them, and place them in a large bowl with the breadcrumbs, walnuts, capers, parsley, and sage. Add the fried onions and celery. Stir, pour in the chicken broth, season with salt and pepper, and stir again. If the mixture seems too dry, add a little of the raisin water.
4. Spread the bread filling into the prepared baking dish (you can assemble the filling ahead of time, cover, and refrigerate overnight). Bake until the top is golden brown, about 30 minutes.