Cranberry Raisin Stuffing
|Cinnamon raisin bread slices||12 , toasted|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chopped onions||2 1⁄2 Cup (40 tbs)|
|Rubbed sage||1 Teaspoon|
|Cranberries||12 Ounce, washed, picked through, coarsely chopped (Fresh Or Partially Thawed Frozen)|
|Sugar||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cranberries||12 Ounce, washed, picked through, coarsely chopped (1 Bag, Fresh Or Partially Thawed Frozen)|
Cut toast into 1/2-inch cubes.
Place in large bowl; set aside.
Melt butter in large skillet; add onions.
Cook and stir until tender (about 10 minutes).
Add sage; cook 1 minute more.
In medium bowl, toss cranberries with sugar; set aside.
Add onion mixture and sugared cranberries to bread cubes; mix well.
Pour 1/4 cup chicken broth over bread cube mixture; mix until evenly moistened.
Stuff body and neck of turkey and cook according to instructions given with turkey.