Ken's Kitchen Home Recipes About Family Grandma Jeanne's Stuffing Ingredients 1 cup - Onion 3 stalks - Celery ½ cup - Butter 6 cups - Sandwich bread/Bread Crumbs 1 to 3 teaspoons - Sage 1/2 teaspoons - Pepper 1/2 teaspoons - Salt 1 cup - Raisins Water   Directions Preheat over 350° Add the cup of raisins to a sauce pan and cover with water. Bring water to a boil then take it off the burner, drain, and spread the raisins on a paper towel a pat dry. Make bread crumbs by slicing/cubing up between 10 to 12 slices of the sandwich bread and lay them in a single layer on a 15 x 10 x 2 metal baking sheet. Bake at 300° for about 10 minutes or until are dry. In a large straight sided Fry Pan cook onion and celery with butter until tender. Once the onions and celery are tender pour in/add a couple cups of bread crumbs to the mixture. In a separate large bowl add the onions, celery and bread crumb mixture, the remaining bread crumbs, pepper, salt, raisins and 1 heaping teaspoon of sage. Mix with hands and add water until mix is good a wet, but not so wet you have to wring it out. Place the contents from the bowl in a covered baking dish and place in a 350° for 45 minutes.   Bon Appétit!!     Grandpa Sorlie's way was to mix with your hands and add water until mix is good &  wet, but not so wet you have to wring it out. On spicing he would say “once it’s good and wet smell it, if you can’t smell the sage add more.”