Raffy's Turkey Sausage and Chestnut Stuffing

  • Preparation Time25 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
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
60ml dry white wine
1 bag dried cranberries
1/2 tablespoon salt
1 teaspoon freshly ground black pepper
450g sweet Italian turkey sausage, meat removed from casing
225g jar steamed whole chestnuts, roughly chopped
225g day-old cornbread or bread, cut into 1/2-inch cubes
Pinch red pepper flakes
240ml canned chicken stock
200g freshly grated Parmesan
1) Preheat oven to 200°C/gas mark 6. Place one tablespoon of the oil and 15g of the butter in a medium frying pan and add the apples and onion. Cook over a medium low heat for 10 minutes to soften.

2) Add the wine, cranberries, and salt and pepper and simmer for about five minutes. Take off the heat and allow the mixture to cool.

3) Put the remaining olive oil in a large frying pan over a medium high heat and add the turkey sausage meat. Break up with a wooden spoon and cook until browned and cooked through, approximately 8-10 minutes.

4) In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and chilli flakes. Combine all the ingredients.

5) Add the chicken stock and 75g of the Parmesan. Gently place into a 21.5cm square glass Pyrex baking dish and top with the remaining Parmesan. Dot with the cubed butter.

6) Place the baking dish in the oven on the middle rack and bake until the top is golden brown, 45 minutes to 1 hour.

Sausage Chestnut Stuffing

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