About this recipe:We love our turkey to have a fruity element to it, and using this stuffing is ideal as it gives the meat a lovely subtle taste when used to stuff a 5.5kg to 6kg bird. The stuffing is vegetarian as is, so it can be cooked separately to satisfy the herbivores around your table.
320g diced onion
220g fresh cranberries
25g brown sugar
2 teaspoons dried rosemary
1/2 tablespoon dried sage
12 slices raisin bread, cut into 1/2 cubes and toasted
120ml fresh orange juice
50g vegetable stock
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 170 C / Gas 3.
Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. Mix gently but thoroughly.
If baking stuffing separately, spoon into buttered 3L casserole dish, drizzle with stock, dot with butter.
Bake for 30 minutes. Uncover and bake an additional 30 minutes.