Step 1

Heat half the oil in a large frying pan over mediumhigh heat. Cook bacon and onion, stirring, for 5 minutes or until onion softens. Add garlic and rosemary, stirring, for 1 minute or until aromatic. Transfer to a large bowl. Add turkey, breadcrumbs and egg. Season. Mix. Shape into 12 rissoles. Heat remaining oil in pan over medium-high heat. Cook rissoles, turning occasionally, for 8 minutes or until cooked through. Remove from pan. Cover with foil to keep warm.

Step 2

Combine kaleslaw, dressing (from packet), apple and salad in a large bowl. Season.

Step 3

Return pan to medium heat. Add cranberry sauce, sugar and 60ml (1 ⁄4 cup) water. Stir until smooth. Bring to boil. Add rissoles. Cook for 2 minutes or until heated through. Serve on salad.