large handful fresh parsley leaves, finely chopped
small handful fresh sage leaves, finely chopped
fine sea salt & freshly ground pepper
1 egg, beaten
Fry the onion gently in a small knob of butter until just tender.
Put the onion, garlic and bread crumbs in a large bowl. Add 75ml water and use your hands to mix it together.
Mix in the sausage meat, apple, parsley, sage and some salt and pepper to season.
Mix in the beaten egg if you prefer a less crumbly stuffing.
Use to stuff the turkey neck or if you want to cook it separately, spread into a lightly greased baking dish, cover with foil and cook at 190˚C for 30 minutes, then uncover and cook for a further 10 minutes or so, until slightly crunchy on top.
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