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Turkey breast stuffed with Italian sausage and Marsala-steeped cranberries

You need to go to a butcher to get a whole breast joint and you need to ask for it to be butterflied and boned and make sure the skin is left on. I know it might sound a bit of a faff, but take it from me that stuffing a whole double-breast joint is very much easier than stuffing and rolling a single breast joint, as is more commonly found in supermarkets.

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For the stuffing

For the turkey joint

  • 5kg/11lb double breast turkey joint, boned, butterflied, with skin left on
  • 4 tbsp duck or goose fat