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Raffy's Turkey Sausage and Chestnut Stuffing

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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

1/4 cup dry white wine

1 (6-ounce) bag dried cranberries

1/2 tablespoon salt

1 teaspoon freshly ground black pepper

1 pound sweet Italian turkey sausage, meat removed from casing

8 ounce jar steamed whole chestnuts, roughly chopped

1/2 pound day old cornbread or bread, cut into 1/2-inch cubes

Pinch red pepper flakes

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.