Nigella suggests to serve her Turkey Breast Stuffed With Italian Sausage And Cranberries with Mostarda di Cremona. Perfect choice for me. However, being a host, I have to think about the other hungry mouths sitting at the table. I was looking for an easy/make ahead gravy for those who want some piping hot food on their plate. I am afraid the allspice gravy from Nigella's Christmas book will be too heavily spiced and in net contrast with the Italian aroma and spices of this turkey.
Nigella's Turkey Breast Stuffed With Italian Sausage and Marsala-Steeped Cranberries (from NIGELLISSIMA) is stuffed with a mixture of cranberries, Italian sausage, onions, spices and herbs. It is good served hot or cold and if cold then a chutney or the Italian condiment of Mostarda di Cremona (preserved fruits in a mustard flavoured syrup) is the perfect accompaniment.
If the turkey is served hot and you prefer a gravy then you could make Nigella's Allspice Gravy. The stuffing itself is flavoured with a little allspice, so the gravy should not actually clash too much with the flavours of the stuffed turkey breast and the spices themselves are infused into the stock so they are aromatic rather than assertive. But if you are concerned that the flavour may be too strong then you could omit the allspice and cinnamon sticks when you make the stock for the gravy. You may also prefer to add the honey to taste, rather than the full amount straight away. For further festive feasting ideas go to NIgella's Season's Eatings.