1 (8 oz.) pkgs. herb-seasoned bread stuffing
1 c. cranberry-orange relish
1/2 c. chopped walnuts
1/3 c. dark raisins
1/2 tsp. salt
1/8 tsp. ground cinnamon
3/4 c. chicken broth
1/2 c. butter

Place stuffing, relish, walnuts, raisins, salt and cinnamon in large bowl; toss lightly. Place broth and butter in small saucepan; cook over high heat until broth boils and butter melts. Pour broth mixture over stuffing mixture; toss lightly until mixed. Stuff in poultry as desired, or bake separately. Makes about 4 cups.