After picking chestnuts on the slopes of Mt. Etna we roasted chestnuts and then prepared this delicious recipe. You can also use jarred steamed chestnuts, but I don’t think it will be as much fun!
Ingredients
- 1 lb (450 g) sweet Sausage, removed from casing
- 2 Apples, cored and diced 1/2″ (For a more colorful stuffing use 1 red and 1 green, leave skin when you core & dice)
- 1 cup Carrot, small diced or shredded
- 1/2 cup Celery, diced
- 1 Onion, diced
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1/3 cup dry white wine
- 3/4 cup dried Cranberries
- 1/2 teaspoon Salt
- 1 teaspoon pepper
- 1 pinch red pepper flakes
- 1 1/2 cup Chicken broth
- 1 cup diced, steamed Chestnuts
- cubed Cornbread (prepare Corn Bread in 10’x11″/25x28cm pan for easy cubing)
- 1 cup Parmesan cheese, grated
Preparation
- Prepare Corn Bread. ***Bake the cornbread the day before for the best results.
- Preheat oven 400F(200C)
- In a large sauté pan, over medium-high heat, add 1 TBSP olive oil and sausage. Cook the sausage until browned, breaking it up into smaller pieces. Transfer to a large bowl. Set aside.
- In medium saucepan add 1 TBSP olive oil, 1 TBSP butter, apples, and onion. Cook over medium-high heat for 10 minutes until softened.
- Stir in wine, cranberries, salt, pepper, red pepper, to apple mixture, and simmer for 5 minutes. Add broth. Remove from heat. Cool.
- Add apple mixture to the sausage in the large bowl. Stir to combine. Fold in chestnuts, cornbread, 3/4 cup parmesan cheese.
- Turn into a 9×9″ oven-safe dish or baking pan. Top with remaining 1/4 cup parmesan cheese, and a few pats of butter.
- Bake 45 minutes-1 hour, until the top is beautifully toasted.
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