I love that you use raisins to make a sweet broth. I usually use about half cup of raisins and blend into a puree discard the rest and keep the liquidbroth- lending a subtle sweetness to the stuffing. It also means no one can get weirded out by cooked raisins as some people I know do (it's like sneaking vegetables in...). I also ramp up the seasoning depending on the crowd.

Reviewed On: Nov. 22, 2005