Raffy's Turkey Sausage and Chestnut Stuffing

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 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
* 1/4 cup dry white wine
* 1 (6-ounce) bag dried cranberries
* 1/2 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 1 pound sweet Italian turkey sausage, meat removed from casing
* 8 ounce jar steamed whole chestnuts, roughly chopped
* 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
* Pinch red pepper flakes
* 1 cup canned chicken stock
* 1 cup freshly grated Parmesan

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 1 tablespoon olive oil
and 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 and top with the
remaining Parmesan. Dot with butter. Place in middle rack and bake
until top is golden brown, 45 minutes to 1 hour.

From: foodnetwork.com

Braciole

Cook Time: 1 hr 45 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup dried Italian-style bread crumbs
* 1 garlic clove, minced
* 2/3 cup grated Pecorino Romano
* 1/3 cup grated provolone
* 2 tablespoons chopped fresh Italian parsley leaves
* 4 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (1 1/2-pound) flank steak
* 1 cup dry white wine
* 3 1/4 cups simple tomato sauce or store-bought marinara sauce


Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.


Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.


Preheat the oven to 350 degrees F.


Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.


Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


From: foodnetwork.com

Dirty Risotto

Ingredients

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves


Directions

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes.

Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

From: food network