Recipe by Julesong
This recipe was featured on Giada De Laurentiis' "Everyday Italian". It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.
Top Review by Leslie G.
Phenomenal!! This is the perfect meal on a plate. It has everything you want from Thanksgiving in one recipe! Change nothing--omit nothing. When in doubt, go with Aunt Raffy! The chestnuts are a perfect component! And definitely make it with CORN bread! Also--I recommend the pork sausage, but that's your choice. This is the only stuffing I make--and the one recipe I share with my nearest and dearest.
- 1 medium green apple
- 1 medium red apple
- 1 medium onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1⁄4 cup dry white wine
- 1 (6 ounce) bag dried cranberries
- 1⁄2 tablespoon salt
- fresh ground black pepper, to taste
- 1 lb sweet Italian turkey sausage, meat removed from casing (can substitute sweet Italian pork sausage, if you prefer, Aunt Raffy uses pork, Giada likes turkey)
- 8 ounces steamed whole chestnuts (Aunt Raffy leaves them whole, Giada likes them chopped)
- 1⁄2 lb day old cornbread or 1⁄2 lb bread, cut into 1/2-inch cubes
- 1 pinch red pepper flakes (optional)
- 1⁄2 cup reduced-sodium chicken broth or 1⁄2 cup chicken stock
- 1 cup freshly grated parmesan cheese, divided
- 2 tablespoons butter, pinched into pieces
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
- Over medium low heat, sauté the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
- Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
- In a large bowl combine the sautéed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
- Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
- Sprinkle over the remaining Parmesan, and dot with the butter pieces.
- Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.