Traditional turkey with two stuffings – Food & Home Magazine

Ingredients

• <h3>Sausage stuffing</h3>
• 1 red onion, chopped
• 30ml (2 tbsp) olive oil
• 15ml (1 tbsp) fresh flat-leaf parsley, roughly chopped
• 15ml (1 tbsp) fresh rosemary, roughly chopped
• 15ml (1 tbsp) fresh sage, roughly chopped
• 500g pork bangers, skins removed
• 200g unsalted pistachios, chopped
• 200g breadcrumbs handful dried cranberries (optional)
• 1 large egg, lightly beaten
• <h3>Pear and pecan nut stuffing</h3>
• ½ a day-old seed loaf, crumbed
• 250ml (1 cup) chicken stock
• handful fresh flat-leaf parsley, roughly chopped
• handful fresh sage leaves
• 250ml (1 cup) dried pears, chopped
• 250ml (1 cup) pecan nuts, chopped
• 250g butter, melted
• 1 turkey, about 3,5kg salt and freshly ground black pepper, to taste
• 120g butter, softened, for basting