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Freezing Italian Sausage And Marsala Steeped Cranberry Stuffing

Asked by BigWardy. Answered on 11th December 2020

Full question

I've made Nigella's Italian sausage with marsala and cranberries stuffing for the last few years and everyone loves it. I'd like to prepare it in advance this year, ideally a week before. Can it be frozen either before or after it's cooked? Thanks!

Turkey Breast Stuffed With Italian Sausage and Marsala-Steeped Cranberries
Photo by Petrina Tinslay
Turkey Breast Stuffed With Italian Sausage and Marsala-Steeped Cranberries
By Nigella
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Our answer

Nigella's Turkey Breast Stuffed With Italian Sausage And Marsala-Steeped Cranberries (from NIGELLISSIMA) is perfect for those who struggle with leftover brown turkey meat and cold leftovers can be easily sliced for sandwiches. The stuffing is made with Italian sausage (usually spiced with fennel seeds) and cranberries that have been soaked in marsala.

The stuffing can be frozen after it is mixed. Put it in an airtight container and freeze for up to 3 months. The stuffing should be defrosted in the fridge for 24 hours before it is used. Leftover cooked stuffing can be frozen, again in an airtight container, for up to 3 months.

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