Italian white onion, cranberry and parmesan stuffing
Enjoy making - and eating - this tasty stuffing with your traditional roast turkey and gravy.
|½ loaf||Bread, stale, in small pieces|
|2 cups||Onions, sliced|
|1 clove||Garlic, crushed|
|2 Tbsp||Fresh rosemary, chopped|
|200 g||Sausages, Italian or spicy, casings removed|
|1 handful||Giblets, turkey (optional)|
|2||Eggs, large, lightly beaten|
|170 g||Dried cranberries|
|⅓ cup||Parmesan cheese|
|⅓ cup||Mozzarella cheese|
|1||Lemon, finely grated|
|½ cup||Flat leaf (Italian) parsley, chopped|
- Preheat oven to 175C.
- Place diced bread on a sheet pan and lightly bake for 7 minutes. Remove to a very large bowl.
- In a large saucepan melt butter and add onions, garlic and rosemary. Semi-cover and cook for 15 minutes or until vegetables are softened. Pour over bread.
- In the same pan, cook sausages and turkey giblets over medium heat for 10 minutes until cooked through. Break up sausage while cooking. Add to bread.
- Add remaining ingredients and mix together.
Cook’s tip: The stuffing is cooked when a metal skewer inserted into the middle of it comes out slightly hot.