AUNT RAFFY'S TURKEY STUFFING

AUNT RAFFY'S TURKEY STUFFING image

Yield 6 side-dish servings

Number Of Ingredients 14

1 medium Granny Smith apple, cored and cut into 1-inch cubes
1 medium Red Delicious apple, cored and cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon vegetable oill
1 1/2 tablespoons unsalted butter
1 (6-ounce) bag dried cranberries
1/4 cup dry white wine
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 pound sweet Italian turkey sausages, casings removed
1 (7.25-ounce) jar steamed whole chestnuts, coarsely chopped
8 ounces day-old cornbread or bread, cut into 1-inch cubes
1 cup canned chicken broth
1 cup freshly grated Parmesan cheese

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.