Turkey Stuffing (Italian Sausage & Cranberry)
A rich turkey stuffing of fennel-spiced Italian sausage meat with Marsala-soaked dried cranberries and parmesan.
Ingredients
| 200 g | dried cranberries | |
| — | Marsala wine | |
| 2 | shallots | |
| 1 tsp | 5 ml | ground cloves |
| 1 tsp | 5 ml | allspice |
| — | fresh sage | |
| 1 kg | ground meat with fennel (Italian sausage) | |
| 2 | eggs | |
| 100 g | breadcrumbs | |
| 200 g | parmesan |
Instructions
- Put about 200 g dried cranberries in the small saucepan, cover with Marsala and bring to a boil on the stove, then remove from the heat and leave to soak.
- In a frying pan, sauté 2 shallots, a teaspoon of cloves, 1 teaspoon of allspice, a little fresh sage, and 1 kg ground meat with fennel (for Italian sausage).
- Fry and crumble the meat.
- Transfer to a bowl, and while it cools beat in 2 eggs, about 100 g breadcrumbs, 200 g parmesan, and the syrup-soaked cranberries. Knead the meat mixture well.