Raffy's Turkey Sausage & Chestnut Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients: Parmesan Cheese, hard, 1.40 oz (remove) Butter, unsalted, 1 tbsp (remove) Pepper, black, 1 tbsp (remove) Salt, 0.50 tbsp (remove) Apples, fresh, 2 medium (2-3/4" dia) (approx 3 per lb) (remove) Onions, raw, 1 medium (2-1/2" dia) (remove) White Wine, 2 fl oz (remove) Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (30g), 6 serving (remove) Extra Virgin Olive Oil, 1 tbsp (remove) College Inn Chicken Broth - 99% Fat Free, 1 cup (remove) shady brook farms sweet lean italian turkey sausage, 453.50 gram(s) (remove) Whole Roasted Chestnuts, 30 gram(s) (remove) cornbread, made w/skim milk, 6 serving (remove)
Directions
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 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. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour
Number of Servings: 12
Recipe submitted by SparkPeople user TREECAL.
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 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. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour
Number of Servings: 12
Recipe submitted by SparkPeople user TREECAL.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 9.1 g
- Cholesterol: 43.3 mg
- Sodium: 820.5 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.6 g
- Protein: 9.3 g
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