I usually make the Turkey Breast Stuffed With Italian Sausage, but this year I want to try the brined turkey. I would still like to make the stuffing but how would I cook the stuffing, as it states you can't cook in the rinsed turkey. Thanks, Karen
Nigella's Turkey Breast With Italian Sausage And Marsala-Steeped Cranberries (from Nigellissima and on the Nigella website) is a butterflied turkey breast that is stuffed with a mixture of sausage and dried cranberries and then tied and roasted. It is possible to cook the stuffing in a separate dish. Use an ovenproof dish, something approximately 20cm (8 inches square) should be about the correct size. Grease the dish with some flavourless vegetable oil and spread out the stuffing mixture into an even layer. Bake the stuffing with the turkey (at 200c/400F) for about 30-45 minutes, until the stuffing is cooked through (it should be piping hot in the centre). The cooking time will depend slightly on the size of the dish you use. The stuffing can be left to rest in a warm place, covered with foil, for up to 30 minutes before serving.
We do not recommend stuffing the brined Spiced And Superjuicy Turkey as the stuffing can become a little too salty. Also cooking stuffing inside the bird can lengthen the cooking time (as the stuffing needs to be cooked through completely) and this can lead to the turkey becoming overcooked and dry.