Sausage Meat Stuffing for Turkey

Makes: 1 kg.

Method:

Mix 1 kg pork sausage meat with 20 g chopped parsley. Stuff the turkey before roasting.

Alternative Method:

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.

Note:
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.

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