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Raffy’s Turkey Sausage and Chestnut Stuffing

Raffy's Turkey Sausage and Chestnut Stuffing
Prep Time
25 min
Cook Time
25 min
Yields
4 - 6 servings

This eye-popping stuffing is filled with cornbread, apples, cranberries, steamed chestnuts, a bit of Parmesan…and it takes less than an hour to make.

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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
Tbsp extra-virgin olive oil
2
Tbsp unsalted butter, cubed
¼
cup dry white wine
1
(6-oz) bag dried cranberries
½
Tbsp salt
1
tsp freshly ground black pepper
1
lb(s) sweet Italian turkey sausage, meat removed from casing
1
(8-oz) jar steamed whole chestnuts, roughly chopped
½
lb(s) day-old cornbread or bread, cut into ½-inch cubes
1
pinch red pepper flakes
1
cup canned chicken stock
1
cup freshly grated Parmesan
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directions

Step 1

Preheat oven to 400ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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