4 large baking potatoes, skins pricked
4 frozen Slimming World Syn-free Pork Sausages
Low-calorie cooking spray
2 onions, chopped
2 tsp dried sage
400g Brussels sprouts, finely shredded
Pinch of freshly grated nutmeg
1 egg, beaten with a fork
400g leftover skinless turkey breast, sliced, to serve
8 level tsp cranberry sauce, to serve
1 Preheat your oven to 190°C/fan 170°C/gas 5. Microwave the potatoes on high for 12 minutes, then place on a baking tray and cook in the oven for 40 minutes, or until the flesh is soft, adding the sausages on another baking tray for the final 10 minutes.
2 Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a low heat. Fry the onions for 6-8 minutes until softened. Stir in the sage and cook for a further minute, then transfer to a plate and set aside.
3 Stir-fry the shredded sprouts with a splash of water, the nutmeg and some seasoning until just wilted. Keep warm over a low heat.
4 Remove the potatoes from the oven, leaving the sausages to bake for a further 10-15 minutes. Carefully halve the hot potatoes and scoop most of the flesh into a bowl. Mash in the onions, half the sprouts and the egg, then season and pile the mixture back into the skins. Place on a baking tray.
5 Turn your oven to the grill setting and move the sausages to the bottom shelf to keep warm. Spray the tops of the potatoes with lowcalorie cooking spray and grill until golden. Divide the potatoes, sausages, turkey and remaining sprouts between 4 plates. Serve with 2 level tsp cranberry sauce per person.