NZ Woman's Weekly

Italian white onion, cranberry and parmesan stuffing

  • Total time

    20 minutes
  • Servings

  • Courses

  • Occasion


Ready in 20 minutes, serves 10 to 12.

  • 1/2 stale loaf, in small pieces
  • 1/4 cup butter
  • 2 cups sliced onions
  • 1 clove crushed garlic
  • 2 tbsp chopped rosemary
  • 200g Italian or spicy sausages, casing removed
  • Turkey giblets, diced – optional
  • 1/2 cup stock
  • 2 large eggs, lightly beaten
  • 170g packet dried cranberries
  • 1/3 cup grated parmesan cheese
  • 1/3 cup grated mozzarella cheese
  • 1/2 cup  at leaf parsley, chopped
  • Zest of 1 lemon, finely grated
  • Salt and milled pepper to taste

1. Preheat oven to 175C.

2. Place diced bread on a sheet pan and lightly bake for 7 minutes. Remove to a very large bowl.

3. In a large saucepan melt butter and add onions, garlic and rosemary. Semi-cover and cook for 15 minutes or until vegetables are softened. Pour over bread.

4. In the same pan, cook sausages and turkey giblets over medium heat for 10 minutes until cooked through. Break up sausage while cooking. Add to bread.

5. Add remaining ingredients and mix together.

Cook’s tip:
The stuffing is cooked when a metal skewer inserted into the middle of it comes out slightly hot.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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