Raffy's Turkey Sausage and Chestnut Stuffing
- prep time25 min
- total time 50 min
- serves 4 - 6
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.
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.