Sweet Stuffing

  • 2 cups onion, diced
  • 1⁄2 cup butter
  • 2 cups cranberries
  • 2 tablespoons brown sugar
  • 2 teaspoons dried rosemary
  • 1⁄2 tablespoon dried sage
  • 12 slices raisin bread, cut into 1/2cm cubes and toasted
  • 1⁄2 cup fresh orange juice
  • 1⁄2 cup vegetable broth

Preheat oven 165 °C (325°F). Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary, sage, orange juice, salt and pepper to taste. Mix gently but thoroughly. If baking stuffing separately, spoon into buttered casserole dish, drizzle with broth, dot with butter. Bake for 30 minutes. Uncover and bake an additional 30 minutes.

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • If you cook poultry to eat later, refrigerate while hot.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.