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

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Cook Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 tablespoons olive oil, plus 1/4 cup
* 12 ounces turkey sausage, casings removed
* 2 cloves garlic, minced
* 1/2 cup mascarpone cheese, at room temperature
* 2 tablespoons freshly chopped thyme leaves
* 2 tablespoons fresh chopped oregano leaves
* 3/4 cup plain bread crumbs
* 1 cup (4-ounces) Gorgonzola
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 6 large portobello mushrooms, stems removed

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tablespoons of oil over medium-high heat.
Add the turkey sausage and cook, stirring frequently, until cooked
through, about 5 minutes. Add the garlic and cook for 1 minute. Remove
the pan from the heat. Stir in the mascarpone cheese. Add the thyme,
oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and
1/2 teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season
with salt and pepper. Grill the mushrooms, stem side down, for 3
minutes. Turn the mushrooms over and grill for 2 minutes until tender.
Fill each mushroom with the sausage mixture and top with the remaining
Gorgonzola. Return the mushrooms to the grill and cook until the
stuffing is warmed through and the Gorgonzola starts to melt, about 5
to 7 minutes.

Cook's Note: The assembled mushrooms can also be placed on a baking
sheet and cooked under a preheated broiler until warmed through.

Mini Italian Club Sandwiches

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.

Orechiette with Sausage, Beans, and Mascarpone

Cook Time: 15 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 pound orechiette pasta
* 2 tablespoons olive oil
* 1/2 pound turkey sausage, casing removed
* 1 small onion, chopped
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 tablespoons chopped fresh oregano leaves
* 1/2 cup mascarpone cheese
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of
the cooking liquid.

In a large, heavy skillet warm the olive oil over medium-high heat.
Add the sausage and onions. Using a wooden spoon break up the sausage
into bite-sized pieces as it browns.

Continue cooking until the sausage is golden and the onions are
tender. Add the beans and oregano cook for 2 more minutes. Add the cup
of pasta cooking liquid and stir, scrapping up any brown bits from the
bottom of the pan. Add the mascarpone cheese and stir until it
dissolved into a light sauce. Add the salt, pepper, and hot pasta.
Stir until coated and serve.

From: foodnetwork.com

Pizza Pockets

Cook Time: 16 min
Level: Easy
yield: 4-6 servings (about 16)

Ingredients

* 1 tablespoon olive oil
* 8 ounces Italian turkey sausage
* 1 cup tightly-packed arugula (about 1 ounce)
* 4 ounces cream cheese, room temperature
* 1/3 cup grated Parmesan, plus 1/4 cup
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (13.5-ounce) package of store-bought pizza crust (recommended:
Pillsbury)
* All-purpose flour, for rolling out pizza dough
* 1 egg, beaten (for egg wash)
* 1 1/2 cups marinara sauce, store-bought or homemade

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy
skillet. Add the sausage and cook until crumbled and golden, about 5
minutes. Add the arugula and cook until wilted. Turn off the heat and
let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan,
salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a
lightly floured surface to a thin 20 by 12-inch rectangle. Cut the
rectangle in half lengthwise. The cut each half into 8 equal
rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry
brush, brush the edges of the rectangle with egg wash. Close the
rectangle of pizza dough over the topping. Use a fork to seal and
crimp the edges. Place the pizza pockets onto a parchment paper-lined
baking sheet. Brush the top of each pizza pocket with egg wash.
Sprinkle with the remaining Parmesan. Bake until golden, about 15 to
17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan.
Serve the hot pizza pockets with the marinara sauce alongside for
dipping.