RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
TURKEY SAUSAGE AND CHESTNUT STUFFING
This recipe was featured on Giada De Laurentiis' "Everyday Italian". It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.
Provided by Julesong
Categories Apple
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
- Over medium low heat, sauté the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
- Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
- In a large bowl combine the sautéed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
- Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
- Sprinkle over the remaining Parmesan, and dot with the butter pieces.
- Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.
Nutrition Facts : Calories 767, Fat 37.5, SaturatedFat 15.6, Cholesterol 127, Sodium 2721.7, Carbohydrate 74.2, Fiber 5, Sugar 14.1, Protein 32.5
AUNT RAFFY'S TURKEY STUFFING
Steps:
- Preheat the oven to 400 degrees F. In a medium pot, cook the apples, onion, oil, and 1 tablespoon of the butter over medium-low heat until the apples soften, about 10 minutes. Add the cranberries and wine and simmer until the wine evaporates and the cranberries are tender, about 5 minutes. Stir in the salt and pepper. Let cool. In a large, heavy saute pan, cook the sausages over medium-high heat until browned and cooked through, breaking them up with a wooden spoon, about 8 minutes. Lightly coat an 8 1/2-inch square baking dish with 1/2 tablespoon of butter. In a medium bowl, combine the apple mixture, sausage, chestnuts, and cornbread. Gently stir in the broth and 3/4 cup of the Parmesan. Season with salt and pepper. Transfer to the baking dish and sprinkle with 1/4 cup of Parmesan. Bake until the top is golden brown and the stuffing is heated through, about 45 minutes.
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