Raffy's Turkey Sausage and Chestnut Stuffing

Raffy's Turkey Sausage and Chestnut Stuffing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium green apple, cored and diced into 1-inch cubes

  • 1

    medium red apple, cored and diced into 1-inch cubes

  • 1

    medium onion, diced into ½-inch cubes

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon unsalted butter, plus 2 tablespoons cubed

  • ¼

    cup dry white wine

  • 1

    (6-ounce) bag dried cranberries

  • ½

    tablespoon salt

  • 1

    teaspoon freshly ground black pepper

  • 1

    pound sweet Italian turkey sausage, meat removed from casing

  • 8

    ounce jar steamed whole chestnuts, roughly chopped

  • ½

    pound day old cornbread or bread, cut into ½-inch cubes

  • Pinch red pepper flakes

  • 1

    cup canned chicken stock

  • 1

    cup freshly grated Parmesan

Directions

Preheat oven to 400 degrees F. In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool. In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients. Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.


Nutrition

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