Ingredients - Serves 8
Soak the dried cranberries in the Madeira and leave to one side.
Fry the shallots in the vegetable oil. Add the garlic, leeks and chestnuts, cook until softened. Transfer to a bowl and allow them to cool.
Tip the dried cranberries and Madeira into the frying pan and reduce the Madeira until it creates a thick syrup. Transfer to a bowl and also allow it to cool.
Combine the cranberry and chestnut mixture together along with the sausage meat, salt, sage leaves, parsley, bread crumbs and the egg yolk.
Use to stuff a turkey. Or, bake separately in a lightly greased and base-lined loaf tin at 180°C for 25-30 minutes.
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