Raffy's Turkey Sausage and Chestnut Stuffing (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 1/2-inch cubes |
2 tablespoons extra-virgin olive oil |
1 tablespoon unsalted butter, plus 2 tablespoons cubed |
1/4 cup dry white wine |
1 (6-ounce) bag dried cranberries |
1/2 tablespoon salt |
1 teaspoon freshly ground black pepper |
1 pound sweet italian turkey sausage, meat removed from casing |
8 ounce jar steamed whole chestnuts, roughly chopped |
1/2 pound day old cornbread or bread, cut into 1/2-inch cubes |
pinch red pepper flakes |
1 cup canned chicken stock |
1 cup freshly grated parmesan |
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.
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