November 29, 2008

Turkey Sausage and Chestnut Dressing

Turkey Sausage and Chestnut Stuffing
Adapted from Everyday Italian
  • 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
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Smart Balance Light
  • 1/4 cup dry white wine
  • 6 oz. dried cranberries
  • 1 pinch salt
  • 1 teaspoon freshly ground black pepper
  • 1 lb. sweet Italian turkey sausage, meat removed from casing
  • 10 oz. steamed whole chestnuts, roughly chopped
  • 3/4 lb. day old cornbread, cut into 1/2-inch cubes
  • 1 pinch red pepper flakes
  • 1-1/2 cup organic, low-sodium chicken broth
  • 1 cup freshly grated parmesan, divided


  1. Preheat oven to 400 degrees F.
  2. In a medium saute pan add the apples, onion, 1 tablespoon oil and Smart Balance. Cook over a medium low heat for 10 minutes to soften.
  3. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
  4. 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.
  5. 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.
  6. Add the chicken stock and 3/4 cup of the Parmesan.
  7. Gently place into a casserole dish and top with the remaining Parmesan.
  8. Place in middle rack and bake until top is golden brown, 45 minutes.