Recipe: Raffy's Turkey Sausage and Chestnut Stuffing
Description: None
Ingredients: [{"text": "1 medium green apple, cored and diced into 1-inch cubes"}, {"text": "1 medium red apple, cored and diced into 1-inch cubes"}, {"text": "1 medium onion, diced into 1/2-inch cubes"}, {"text": "2 tablespoons extra-virgin olive oil"}, {"text": "1 tablespoon unsalted butter, plus 2 tablespoons cubed"}, {"text": "1/4 cup dry white wine"}, {"text": "1 (6-ounce) bag dried cranberries"}, {"text": "1/2 tablespoon salt"}, {"text": "1 teaspoon freshly ground black pepper"}, {"text": "1 pound sweet Italian turkey sausage, meat removed from casing"}, {"text": "8 ounce jar steamed whole chestnuts, roughly chopped"}, {"text": "1/2 pound day old cornbread or bread, cut into 1/2-inch cubes"}, {"text": "Pinch red pepper flakes"}, {"text": "1 cup canned chicken stock"}, {"text": "1 cup freshly grated Parmesan"}]
Instructions: 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.
