10 tbsp butter
1 lb Italian sausage
turkey's liver
6 cups cornmeal bread (see
recipe)
1/2 tsp salt
pepper
2 tsp thyme
1/4 cup fresh parsley, chopped
1/4 cup Madeira wine or Sherry
1/4 cup whipping cream 35%
1/2 onion, chopped
Melt 8 tbsp butter in a skillet and stir fry onion. Transfer to a
bowl.
Stir fry in the skillet, over medium fire, the sausage meat
removed from its casing. Break lumps with a fork. Then place in a
strainer to remove fat.
In the skillet place remaining butter and stir-fry the turkey'
liver for 2 - 3 minutes.
Place everything in the bowl, adding salt, pepper, thyme and
parsley.
Mix gently, then moisten with wine and cream.
Taste and add more salt if necessary. Salt the interior of
turkey before stuffing it.
Note: This stuffing may be cooked separately, if you are worried
about salmonella poisoning, and served warm with the meat.