Raffy's Turkey Sausage and Chestnut Stuffing

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 6

Ingredients:

1 whole(s) granny smith apple (medium) cored and cut into 1-inch cubes

1 whole(s) red delicious apple (medium) cored and cut into 1-inch cubes

1 whole(s) onion (medium) chopped

1 tablespoon(s) vegetable oil

1-1/2 tablespoon(s) unsalted butter

6 ounce(s) bag dried cranberries

1/4 cup(s) dry white wine

1-1/2 teaspoon(s) salt plus more to taste

1 teaspoon(s) freshly ground black pepper plus more to taste

1 pound(s) sweet italian turkey sausage casings removed

7.25 ounce(s) jar steamed whole chestnuts coarsely chopped

8 ounce(s) day-old cornbread cut into 1-inch cubes

1 cup(s) canned chicken broth

1 cup(s) parmesan cheese freshly grated

Directions:

1. Preheat oven to 400 degrees F.
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.

By RecipeOfHealth.com