Stuffed turkey

Preparation:

Preparation: Brown the sausage, skinned and minced, in a pan with a knob of butter, over low heat until it is golden brown, then transfer it to a bowl and add 100 g of melted butter. Also add the wholemeal bread, crusted off and crumbled, the necessary salt, a grind of pepper and the chopped parsley. Wet everything with a small glass of dry Marsala and mix carefully until a homogeneous mixture is obtained, finally add a little cream. Clean the turkey, wash it under running water and dry it with kitchen paper, then rub it inside and out with salt and pepper. Insert the prepared filling into the abdominal cavity of the bird, then close the opening by sewing it with a needle and kitchen thread. Transfer the turkey to a pan greased with butter, salt it a little more and cook it in the preheated oven (200 degrees) for two hours, basting it often with its cooking juices. Halfway through cooking, place half an onion, clean and thinly sliced, in the pan. Half an hour before the end, put three tablespoons of the cooking juices, three of flour and half a cup of stock in a saucepan. Bring to the boil over moderate heat, stirring constantly with a whisk, add the rest of the cream, season with salt and pepper and leave to thicken, then remove from the heat. Serve the sauce thus prepared together with the turkey.