Raffy's Turkey Sausage and Chestnut Stuffing

  • prep time25 min
  • total time 50 min
  • serves 4 - 6
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

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.

27 Ratings
Directions for: Raffy's Turkey Sausage and Chestnut Stuffing


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 1/2-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 1/2-inch cubes

1 pinch red pepper flakes

1 cup canned chicken stock

1 cup freshly grated Parmesan


1. Preheat oven to 400ºF.

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.

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.

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.

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.

See more: Thanksgiving, Nuts, Dinner, Fall, Bake, Berries, Bread, Christmas, Fruit, Side, Turkey


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