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This rich, full-flavored stuffing is a show stealer, whether stuffed in a turkey or baked on its own. For a vegetarian version, use vegetable broth instead of chicken broth and substitute vegetarian sausage or a few cups cooked shiitake mushrooms for the meat sausage.
This turkey roasts on a bed of red onions and is basted liberally with a butter and white wine while it cooks. A cranberry-maple glaze is brushed over the turkey during the last 15 minutes of roasting to add a flavorful finish.