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Raffys 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

  • 0.25 cup Dry White Wine

  • 6 oz dried cranberries

  • 0.5 tablespoon Salt

  • 1 teaspoon freshly ground black pepper

  • 1 lb sweet italian turkey sausage meat removed from casing

  • 8 oz jar steamed whole Chestnuts roughly chopped

  • 0.5 lb day old cornbread or bread cut into 1/2-inch cubes

  • Red Pepper Flake

  • 1 cup canned chicken stock

  • 1 cup freshly grated Parmesan


  • 1.

    Preheat oven to 400 degrees F.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

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