Turkey with Cranberry and Ginger Stuffing

img_3471I tried a new stuffing this year.  It may well be my best yet. Also the simplest.  The festive zing of ginger works well for me.

Ingredients: for a small to med turkey.

  • 6 pork sausages, skinned
  • 1 medium onion, finely chopped
  • 1 medium carrot, grated
  • 1 cup crumbs made from fresh whole grain bread
  • 3 Tbsp milk
  • 1 tsp each of dried sage, thyme, Rosemary
  • 1/2 jar of cranberry sauce
  • 1/2 cup dried cranberries
  • 2Tbsp candied ginger sliced into slivers.
  • 1 egg

Soak the breadcrumbs in the milk and egg then mix all ingredients in thoroughly. Loosely pack about a half of the mixture into the cavity of the turkey and roast the bird for the recommended time and temperature for its weight.

The remainder of the stuffing can be wrapped in foil and baked separately.

The candied ginger I use is Buderim brand naked ginger, which is not coated with sugar.  I am sure that you could just use ordinary crystallised ginger and rinse off the sugar, or not, as you please.

Good quality pork sausages give a better result than the roll of (beef) sausage meat I used to use. I just squeeze the sausage meat out of the skins.

The front crop cavity of the turkey can also be stuffed with more sausage meat.

When a turkey is stuffed it is really important to ensure that it is thoroughly cooked all the way through.

img_3470

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About Alan

Alone in a sea of spinifex.
This entry was posted in Con-fusion cooking, fusion, Party Food, Roast, sacred food, Traditional, turkey and tagged , . Bookmark the permalink.

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