Turkey Roast with Pear and Cranberry Stuffing

Instructions

1. 1

   In a skillet over medium-high heat, soften the cranberries, onion and garlic in the butter until the cranberries burst. Continue cooking for 1 minute. Season with salt and pepper. Set aside in a bowl.

2. 2

   In the same skillet over medium-high heat, brown the pork in the oil until it starts to brown, breaking it up with a wooden spoon. Season with salt and pepper. Add the pears and continue cooking for 4 minutes. Add the wine and broth. Reduce until nearly dry. Stir in the breadcrumbs, nutmeg and cranberry mixture. Adjust the seasoning. Transfer into a bowl, cover and refrigerate for 1 hour.