Best Raffys Turkey Sausage And Chestnut Stuffing Recipes

Turkey Sausage and Chestnut Stuffing image

Provided by Julesong

Categories Apple

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 medium green apple
1 medium red apple
1 medium onion
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine
1 (6 ounce) bag dried cranberries
1/2 tablespoon salt
fresh ground black pepper, to taste
1 lb sweet Italian turkey sausage, meat removed from casing (can substitute sweet Italian pork sausage, if you prefer, Aunt Raffy uses pork, Giada likes turkey)
8 ounces steamed whole chestnuts (Aunt Raffy leaves them whole, Giada likes them chopped)
1/2 lb day old cornbread or 1/2 lb bread, cut into 1/2-inch cubes
1 pinch red pepper flakes (optional)
1/2 cup reduced-sodium chicken broth or 1/2 cup chicken stock
1 cup freshly grated parmesan cheese, divided
2 tablespoons butter, pinched into pieces

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

Chestnut-and-Sausage Stuffing image

Provided by Martha Stewart

Yield Makes 10 cups or enough for one 16- to 18-pound turkey

Number Of Ingredients 16

1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
1 pound fresh chestnuts
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup homemade or low-sodium store-bought chicken stock
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons coarse salt
Freshly ground pepper
2 large eggs, lightly beaten
Unsalted butter, for baking dish

Steps:

Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.