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Melt butter in large saute pan.
Add veggies and cook until soft.
Place in large bowl, add raisins and stuffing. Keep the ratio of stuffing and
veggies about 60-40, 40 being the veggies.
Add stock and stir. Wait until
absorbed and add more stuffing and broth. Don’t get it too wet as the turkey will
rend juices also.
If you have leftover stuffing, place in a covered dish and cook in
the oven for about 30-40 minutes.