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This is simplicity itself and tastes just gorgeous! The ingredients list is long but worthwhile I feel. It is adapted from The Wine Lover Cooks Italian by Brian St. Pierre.

Marsala Turkey Stuffing

• 1 finely chopped onion
• 2 cloves garlic
• 1lb minced pork
• 8 ounces Italian sausages removed from casing
• 2 cups cubed sourdough bread
• zest of 1 orange
• 1/4 cup fresh orange juice
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 1/4 cups quartered prunes
• 3 tbsp chopped hazelnuts
• 1/2 cup grated parmesan
• 1/2 cup dry Marsala
• pepper and olive oil

Cook the onion and the garlic in olive oil until soft. Add pork and sausage meat and cook until lightly brown. Remove from heat and allow to cool.

In a bowl combine breadcrumbs, zest and juice, sage, thyme, prunes, nuts, parmesan, Marsala and 1 tablespoon olive oil. Add the cooked meats and mix well. And there you go - stuff the bird!

I am really getting into using Marsala in cooking at the moment - the dry version in meat sauces for example. This recipe doesn't state whether it should be dry or sweet but as it is a dessert I guess the sweet version is the one to go for.

Sabayon - makes 6-8 portions

• 180g caster sugar
• 12 egg yolks
• 100ml marsala
• pinch of ground cinnamon

Beat the sugar and eggs together to a whitish foam. Add the marsala and cinnamon and mix well. Place the bowl over a pan of simmering water on a low heat and continue to beat until the mixture thickens to a firm foam. Pour into glasses and serve at once with some dessert biscuits. You can also chill it before serving. Now, what to do with all those egg whites?