Stuffed

Stuffing is one of those foods that I find so delicious, yet I rarely make except for the holidays. Following a suggestion from Doug's mom, I put together Raffy's Turkey Sausage and Chestnut Dressing this year and now it has a permanent spot in my recipe box. I found the chestnuts in the French section of the international aisle of my grocery store. They are a bit pricey, but worth the taste. In a pinch, I would substitute cashews.

1 green apple, cored and diced
1 red apple, cored and diced
1 medium onion, diced
2 Tbsp. extra-virgin olive oil
1 Tbsp unsalted butter
1/4 cup dry white wine (or chicken stock)
1 (6-oz) bag dried cranberries
1/2 Tbsp. salt
1 tsp. freshly ground black pepper
1 lb. sweet Italian turkey sausage, meat removed from casing
8 oz. jar steamed whole chestnuts, roughly chopped
1/2 lb. day old cornbread or bread, cubed (I used a french baguette)
Pinch red pepper flakes
1 cup canned chicken stock
1 cup freshly grated Parmesan

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. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.