Herb and onion stuffing (Chef´s recommendation - sage):
3 cups fresh breadcrumbs
1 medium onion, finely chopped
1/4 cup chopped bacon - optional
1/4 cup fresh herbs (sage or parsley)
salt and pepper
20 g butter
2 tbsp plain flour
500 ml chicken stock
2 tbsp turkey fat drippings or butter
a bit of browning gravy for colour
salt to taste
Roll out the dough to fit a 12-inch pizza pan. Place it onto a greased pan and trim the excess dough off.
Spread onto the pizza dough about two parts turkey gravy and one part pizza sauce. Next, mark the pizza base into 10 sections.
Using a spoon, evenly distribute the sage and onion stuffing onto each slice. Cover stuffing with 2 to 3 slices of turkey breast.
Roll a beef bacon around each sausage and place them onto the pizza. Sprinkle the mozzarella cheese over the pizza and some dried sage before putting it into a pre-heated oven (180 ºCc) for 10 to 15 minutes. Serve with a generous helping of cranberry sauce.
If you are not too keen on the turkey breast, you can try roast chicken breast.
Bigger supermarkets (TMC, Cold Storage, etc) stock a selection of fresh herbs (sage, rosemary,thyme, chervil, etc). For dry herbs, try McCormick or Tesco.
[To make herb and onion stuffing:] Chop the herbs and onions together, saute with a little butter. Combine with breadcrumbs, season with salt and pepper.
[To make turkey gravy:] Melt fat in pan and add flour. Stir well and cook for two minutes, gradually adding the stock. (Stirring with a good balloon whisk will help to make the sauce smooth.) Bring the sauce to a boil and simmer till gravy is smooth. Season with a little salt and add the browning gravy.