Italian white onion, cranberry and parmesan stuffing

NZ Woman's Weekly 11/12/2012

Annabelle White

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Serves 10

Enjoy making - and eating - this tasty stuffing with your traditional roast turkey and gravy.

1 loaf	Bread, stale, in small pieces
¼ cup	Butter
2 cups	Onions, sliced
1 clove	Garlic, crushed
2 tbsp	Fresh rosemary, chopped
200 g	Italian sausages, casing removed
½ cup	Stock
2	Eggs, large, lightly beaten
170 g	Dried cranberries
⅓ cup	Parmesan cheese
⅓ cup	Mozzarella cheese
½ cup	Flat leaf parsley, chopped
1	Lemon, zested
1 to taste	Salt & freshly ground pepper

Preheat oven to 175degC.
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.