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1
First, in a skillet, heat up the oil on medium.
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2
Add the cardamom pods and the sausage meat, breaking up and crumbling the latter as you do so.
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3
Stir to cook evenly and prevent burning.
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4
Remove sausage and pods and reserve.
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5
Wipe out most of the residual oil from the pan, but save enough for the onions.
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6
Add the onions, mushrooms, and sesame seeds and the ground pepper.
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7
Cook until the onions just turn translucent.
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8
Remove from heat.
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9
To prepare the eggplant, slice into 1/4 inch disks, and place in a bowl of tap water with the salt and the vinegar, to draw out any bitterness.
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10
Let sit for at least 30 minutes.
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11
Meanwhile, in a medium-sized pot, bring water to a boil then add the drained eggplant.
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12
Bring back to a boil and simmer for five minutes.
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13
Drain water and add eggplants to sausage mixture.
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14
Simmer the giblets (neck, heart, gizzard) in water until done -- about twenty minutes.
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15
Slice the heart and gizzard and add to the mixture.
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16
Pull off the meat from the neck and add this to the mixture.
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17
(Alternatively, these items are great in any gravy you may be making.
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18
).
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19
When ready to stuff bird, or bake in a casserole dish, add the celery or fennel, and the apple, and then squeeze the lime juice over the stuffing.
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20
Use your hands to mix.
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21
If you are stuffing the bird, remember to adjust cooking time to reflect this.
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22
Otherwise prepare your turkey as you normally would.
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23
For baking, place in a casserole dish and bake, covered, for approximately 30 minutes.
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24
You can remove the cover five minutes before done, if you wish.
