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!