3⁄4 cup golden raisins
1 cup hot water
2 tablespoons canola oil
1 medium yellow onion chopped
3 celery ribs chopped
Kosher salt and black pepper
1 loaf stale bread cubed and toasted
2 teaspoons poultry seasoning
1⁄4 cup fresh parsley chopped
2 tablespoons fresh sage chopped
1 cup walnuts toasted and coarsely chopped
2 2⁄3 cups chicken broth
Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray.
In a small bowl, combine raisins and hot water and set aside to plump.
In a large skillet, heat oil over medium heat. Add onion and celery, season with salt and pepper to taste, and cook for 6 to 7 minutes, or until softened.
Transfer cooked onion mixture to a large bowl. Reserving the liquid, drain the raisins and add them to the bowl. Add bread, poultry seasoning, parsley, sage, and walnuts. Mix everything together, add 2 2⁄3 cups broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some reserved raisin soaking liquid.
Spoon stuffing into baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake for 25 to 30 minutes, or until top is golden brown.