Makes: 1 kg.
Mix 1 kg pork sausage meat with 20 g chopped parsley. Stuff the turkey before roasting.
Alternative method for cooking separately Place cylindrical shaped pork sausage meat into gently simmering white stock with salt and a bay leaf and cook for 30 minutes. Remove from the liquid, cool and cut into neat round slices.
When cooked the sausage meat may be retained in the liquid until cold to use as a garnish for cold roast turkey. This method lends itself to catering for large numbers as it is clean, neat and the amount required can be gauged exactly, thereby avoiding wastage.