Sausage Stuffing
14 ingredients
5 steps
Ingredients
- 1 Medium green apples 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 tablespoon Extra-virgin olive oil
- 3 tablespoon Unsalted butter
- 1/4 cup Dry white wine
- 6 ounce Dried cranberries
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 1 pound Sweet Italian turkey sausage, meat removed from casing
- 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
- 1 pinch Red pepper flakes
- 1 cup Chicken stock
- 1 cup Freshly grated Parmesan
Directions
-
1Preheat oven to 400 degrees F
-
2In 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.
-
3In 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.
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4In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
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5Add 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, 30 minutes to 45 minutes
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