75g fresh or frozen cranberries

2tblsp freshly chopped parsley

200g soft white breadcrumbs/cubed bread

200g sausage meat

Method:

Pre-heat the oven to 180C.

Melt the 75g of butter in a medium-sized saucepan and add to that the diced onion together with the thyme leaves and cook over a very low heat for 5-6 minutes until they have softened completely.

Mix in the cranberries and freshly chopped parsley and also the soft white breadcrumbs. Season this mixture lightly. Allow to cool and when the mixture is completely cool combine, in a large bowl, with the sausage meat.

You could stuff the bird, but I’m not a fan of this, so place in a baking tin and cover in foil and cook for 25–30 minutes.