Heat oven to 325°F. Remove giblets from body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. In medium bowl, prepare stuffing mix with margarine and water according to package directions. Stir in pecans and raisins. Fill cavity of chicken loosely with stuffing. Spoon remaining stuffing into small baking dish; cover with foil and refrigerate. Using string, tie legs and tail together. Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back.