Cranberry Stuffed Turkey with Italian Sausage

Ingredients

In a saucepan, mix the Marsala wine and dried cranberries.
Bring it to a boil, then remove it from the heat and set aside.
Heat oil in a large skillet over medium heat.
Fry the chopped shallots in it for 2 minutes.
Then add in it, the ground cloves, allspice and chopped sage.
Cook till the shallots become soft.
Next, add the skin-peeled sausages in the skillet and break them with a wooden spoon.
Cook for about 5 minutes or till the sausage start to brown.
Remove the skillet from the heat and pour out its content in large bowl.
Add the Marsala coated cranberries in the bowl. Mix well and let it cool. (If you are in a hurry, cover the bowl with cling film and put it the refrigerator to cool)
Set the oven to preheat to 400^oF.
In the sausage mixture bowl, add eggs, grated parmesan cheese and breadcrumbs. Mix well. This is the stuff that you are going to put in the turkey breast.
To stuff the turkey breast, lay it in front of you.
Start by stuffing the center cavity of the breast and moving on towards the wings part. Don’t take it up till the edges or else it will ooze out while cooking.
Once you are done with the stuffing part, close the joint by folding one wing of the breast over the other.
Thread two skewers through the bottom and coat the duck fat over it.
Roast the turkey for 2 – 3 hours or until the turkey is fully cooked.
Once it is fully cooked, take it out on the serving tray.
Cut widely through the breast. This way every piece will get the stuffing.

Serve it with sautéed vegetables and French fries.