Dinner: Turkey Breast Stuffed with Italian Sausage and Marsala-Steeped Cranberries

Recipe by Nigella Lawson As with biscotti there is an undeniable American-Italian influence at play here but, once again, I embrace this. Actually, though, American-Italian food has had its own influence on the cooking of the Old Country: these days, I a

This recipe includes superfoods such as:

Cranberries

Health benefits of Turkey Breast Stuffed with Italian Sausage and Marsala-Steeped Cranberries

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Cranberries: The Unsung Hero in PCOS Management

Polycystic Ovary Syndrome (PCOS) stands as one of the predominant hormonal disorders affecting many women across the globe. Finding effective and holistic methods to manage its array of symptoms is often a journey filled with trials and experiments. Amidst the vast spectrum of dietary recommendations, a certain ruby-red fruit emerges as a potential powerhouse: the humble cranberry.

Understanding Cranberries:

Native to North America, cranberries are tiny, tart berries packed with nutrients. They are most commonly known for their ability to support urinary tract health. However, their benefits extend far beyond that, making them a valuable addition to the diet of those managing PCOS.

• 1. Rich in Antioxidants: Cranberries boast a high concentration of antioxidants, especially proanthocyanidins. These compounds can combat oxidative stress, which has been linked to insulin resistance, a common concern for those with PCOS.
• 2. Natural Anti-Inflammatory: Inflammation is often silently associated with PCOS. The anti-inflammatory properties of cranberries can potentially aid in reducing systemic inflammation, indirectly supporting hormonal balance.
• 3. Supports Gut Health: A healthy gut can influence hormonal balance. The fibers and phytonutrients in cranberries promote a balanced gut microbiome, fostering good digestive health.
• 4. Low Glycemic Fruit: Dietary recommendations for PCOS often stress the importance of low glycemic index (GI) foods to maintain steady blood sugar levels. Cranberries fit the bill perfectly, allowing for a sweet treat without the blood sugar spike.

Incorporating Cranberries into Your Diet:

While cranberry juice is widely available, it's essential to opt for unsweetened versions to avoid added sugars. Fresh cranberries can be added to salads, smoothies, or baked goods. Dried cranberries, preferably unsweetened or minimally sweetened, can be a delicious addition to oatmeal, granolas, or as a simple snack.

PCOS management requires a multifaceted approach, and nutrition stands as one of its cornerstones. By integrating cranberries into a balanced diet, individuals with PCOS can harness their benefits, taking a flavorful step towards better health. As with all dietary changes, it's always a good practice to consult with a healthcare professional or nutritionist to ensure the best choices for individual health needs.

Ingredients

2/3 cup dried cranberries
7 tablespoons Marsala
2 tablespoons olive oil
2 echalion or banana shallots, peeled and finely chopped
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 teaspoons chopped fresh sage
2 1/4 pounds Italian sausages
2 eggs, beaten
approx. 1/2 cup grated Parmesan
approx. 1 cup bread crumbs

Instructions

Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side.
Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots.
Squeeze the sausage meat out of its skins, add to the pan, and break it up—using a wooden fork and spatula for ease—turning it in the hot pan until it loses its pinkness. This will take about 5 minutes.
Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator.
Preheat the oven to 400 °F.
Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and—I use my hands for this—mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint.
Carefully, in one swift but steady movement, fold one "wing" over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base—i. e., the widest part that is nearer you—to keep it closed, and smear it all over with the duck or goose fat.
Roast the turkey breast for 2 –2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165 °F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160 °F—it will retain heat and continue to cook for a short while once out of the oven.)
Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet.
Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice.
As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.