8-10 people people
For the stuffing:
- 6 sausages, meat removed from skins
- 80g stuffing mix, soaked in 2 tbsp hot water
- 1 egg
- 1 tbsp parsley, chopped
For the gravy:
- 30g butter
- 2 onions, sliced into half moons
- 2 tbsp flour
- 50ml white wine
- 900ml turkey gravy
- 1 tbsp gravy granules
- 200ml water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large pack of oven chips, cooked
- 300g cooked turkey, shredded
- 12 rashers of bacon, cut into small pieces and fried
- 200g Brussels sprouts, quartered and cooked
- 100g cranberry sauce
- 200g brie, chopped into cubes
- 100g mozzarella, grated
This monster of a dish is a dreamy use of your Christmas leftovers, but is equally good make from fresh for a festive feast.
- Heat the oven to 200C/400F.
- Combine the sausage meat with the parsley, onion, salt and pepper, then roll into small balls. Place on a lined baking tray and cook for half an hour. Keep warm.
- Sweat the onions in butter on a low heat for 20 mins until they are soft and collapsing, then turn up the heat to caramelise them a bit. Add the flour, cook it out for 2 mins then add the wine and stir. Gradually add the turkey gravy, stirring continuously. Throw in the gravy granules and water, then bring to a boil then simmer for 2 mins. Add the seasoning, then keep warm.
- Spread the cooked chips on a large platter. Layer with the shredded turkey, stuffing balls, bacon, sprouts, brie, mozzarella and cranberry sauce. Ladle over the gravy and serve!