Heat Grace Vegetable Oil in a large sauce pan. Add chopped onion, escallion, thyme, basil and raisins and mix well.
Mix in the sweet potato, bread, nutmeg, cinnamon powder and wine and cook for about 3 minutes. Remove from flame and allow to cool.
Remove turkey from the oven after 1 hour and fill the cavity with the cooled stuffing. Return to the oven and reduce the temperature to 165°C/325°F and bake for a further 2-2 1/2 hours.