Photo Credit: Elizabeth Newman
My Aunt Raffy is my biggest cooking influence. One of thing I love about her is how she blends flavors from different cultures, like her turkey sausage with chestnut stuffing. It’s her Italian accented version of an American classic, and it’s pretty hard to resist!
Raffy's Turkey Sausage and Chestnut Stuffing
- 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
- This recipe originally appeared on Everyday Italian. Episode: Holiday Side Dishes.
- 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.