In a skillet, brown the onion and garlic in the oil. Let cool and combine with the remaining ingredients.
Cranberry and Bread Stuffing
In a skillet, soften the onion in the butter. Add the remaining ingredients. Season with salt and pepper.
Stuffed Roasted Turkey
Preheat the oven to 180 °C (350°).
Stuff a 4.8 kg (8 lbs) turkey with the chosen stuffing 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 for about 2 hours and 30 minutes or until the juices run clear. Add water, as needed.
Brush the turkey with melted butter 5 minutes before the end of cooking. Cover with foil if it browns too quickly. The turkey is cooked when a meat thermometer reads 82 °C (180 °F) in the thickest part of the thigh, without touching the bone. The stuffing temperature should be 75 °C (160 °F). Don’t wait for the thighbone to detach for the turkey. At this stage of cooking the turkey is overcooked.
Remove the turkey from the oven, place on a warm serving platter and cover with aluminum foil. Let stand for 20 minutes before serving. Adjust the seasoning of the cooking juices and serve in a gravy boat.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.