Raffy's Turkey Sausage and Chestnut Stuffing


4 to 6 servings
Raffy's Turkey Sausage and Chestnut Stuffing
1 medium green apple, cored and diced into 1-inch cubesgreen apples1
1 medium red apple, cored and diced into 1-inch cubesred apples1
1 medium onion, diced into ½-inch cubesonion(s), medium1
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 tablespoon unsalted butter, plus 2 tablespoons cubedunsalted butter1
¼ cup dry white winedry white wine¼
1 (6-ounce) bag dried cranberriescranberries, dried1
½ tablespoon saltsalt½
1 teaspoon freshly ground black pepperfreshly ground black pepper1
1 pound sweet Italian turkey sausage, meat removed from casingsweet italian turkey sausage1
8 ounce jar steamed whole chestnuts, roughly choppedsteamed whole chestnuts1
½ pound day old cornbread or bread, cut into ½-inch cubesbread½
Pinch red pepper flakesred pepper flakes1
1 cup canned chicken stockchicken stock1
1 cup freshly grated Parmesanparmesan cheese1


Raffy's Turkey Sausage and Chestnut Stuffing
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.


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