| 2 cups finely chopped onion | 1 stick unsalted butter |
| 2 cups fresh cranberries | 2 Tbs. firmly packed light brown sugar |
| 2 tsps. crumbled dried rosemary | ½ tsp crumbled dried sage |
| 12 slices of raisin bread, cut into 1/2" cubes, toasted & cooled | ½ cup fresh orange juice |
In a large skillet, cook the onions in the butter over moderately low heat, stirring occasionally, until softened.
Add the cranberries, brown sugar, rosemary, sage, and salt & pepper to taste. Cook the mixture, stirring, for 3 minutes.
Transfer the mixture to a large bowl, add the toasted bread cubes, the orange juice, and combine the stuffing gently but thoroughly. Let the stuffing cool before using it to stuff a 12-14 lb. turkey.
The stuffing can also be baked separately. Spoon the stuffing into a buttered 3 to 4 quart casserole, drizzle it with ½ cup chicken broth, and dot the top with an additional 2 Tbs. butter, cut into bits. Bake the stuffing, covered, in the middle of a preheated 325° F oven for 30 minutes. Uncover, and bake for an additional 30 minutes.