Raisin Bread, Cranberry, and Rosemary Stuffing

Author: Dave & Sandy
Serves 10*


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.

Notes and Variations

11/94 made 2X recipe for 20.  1X is plenty for 10 if supplemental to main stuffing.


Gourmet Magazine, November 1992.