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1
Put the cranberries and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved.
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2
Turn off the heat and leave to go cold. The berries should have softened and deflated slightly.
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3
Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat.
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4
Mix in the sage and thyme then season with salt and freshly ground pepper.
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5
Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.
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6
Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.
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7
Shape the stuffing into 8 balls, each the size of a large golf ball.
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8
Wrap each one in two slices of prosciutto. Cover with plastic wrap and put in the fridge to firm up, ideally overnight.
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9
Once the turkey has finished roasting, preheat the oven to 400u00b0F Remove the plastic wrap from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them.
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10
Dab them all over with a little oil and roast for 30 minutes or so until crisped and cooked through.
