In a skillet, gently cook the onions in the butter and balsamic vinegar for about fifteen minutes. Season with salt and pepper. Allow to cool and place in large bowl. Add the remaining stuffing ingredients and stir to blend.
Stuff the turkey and place it on the rack of a roasting pan. Pour about 250 ml (1 cup) of water at the bottom of the pan.
Bake at the bottom of the oven for about 2 hours or until the turkey’s juices run clear. The turkey is properly cooked when the thermometer inserted in the thigh reads 82 °C (180 °F). Brush the turkey with melted butter 5 minutes before the end of cooking. Cover if the turkey browns too quickly. Add water as needed to the bottom of the pan. At the end of cooking, season the sauce and serve on the side. Serve with Ginger Cranberry Sauce.
Ginger Cranberry Sauce
In a saucepan, soften the shallots in the butter. Add the cranberries and honey. Cover and cook for about 5 minutes over medium heat. Add the remaining ingredients and simmer for 5 minutes. Season with salt and pepper.