Traditional turkey with two stuffings – Food & Home Magazine

Name: Traditional turkey with two stuffings – Food & Home Magazine
Ingredients: Sausage stuffing; 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; Pear and pecan nut stuffing; 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

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Traditional turkey with two stuffings takes a much-loved roast and dresses it up with some fun new flavour combinations. Perfect for the festive season!

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