1Mix all stuffing ingredients together.
2Fill cavity of bird and roast.
4Heat oil in large frying pan, add onion,cook until golden.
5Add vinegar, cook until vinegar becomes syrupy.
6Reduce heat and whisk in stock and sour cream.
7Add raspberries and heat 1 minute.
8Pour over each serving.
Use this for stuffing any kind of poultry. From Naturally Good Berries, a publication of the Ontario Berry Growers Association