- 1 package of Pederson’s Natural Farms Italian Ground Sausage
- 1 green apple, cut into cubes
- 1 red apple, cut into cubes
- 1 cup steamed chestnuts
- 1 yellow onion, cut into cubes
- 2 TBSP canola oil
- 3 TBSP unsalted butter
- ¼ cup of your favorite white wine (I used Brennan Vineyards Lily)
- 1 cup dried cranberries
- ½ TBSP salt
- 1 TSP black pepper
- 1 loaf day old cornbread, crumbled
- 1 cup chicken stock
- 1 cup Parmesan cheese
- Start off by preheating your oven to 400 degrees F.
- Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a medium saute pan on a low heat setting. Add your apples and onion to the pan, and saute for about 10 minutes.
- Next, take a sip of your white wine 😉 and then add the rest of the white wine and cranberries to the pan. Salt and pepper to taste. Simmer for about 5 more minutes. Stir gently a few times to keep mixture from sticking to the pan.
- After 5 minutes, remove the pan from the heat. Leave the mixture in the pan, and allow to cool.
- In another larger saute pan, heat 1 tablespoon of canola oil over medium heat, and add your Pederson’s Italian Ground Sausage. Break up the sausage, and brown meat until it is cooked thoroughly.
- Remove your cooled apple and cranberry mixture from the saute pan, and add to a large bowl. Add your browned sausage, chestnuts, ½ cup of Parmesan cheese, and cornbread to the bowl, and combine all ingredients by folding with your hands. Pour your chicken stock over the mixture and then transfer the mixture from the bowl to a glass baking dish. Top with ½ cup of parmesan, and drizzle 2 tablespoons of melted butter over the top.
- Bake for 40-45 minutes or until the Parmesan becomes a soft golden brown.
More Friendsgiving Recipes!
Spread each slice of toast with a thick spread of cranberry/cream cheese mixture and top with a slice of ham. Ifs better to allow your guests to “build their own” crostini rather than making them ahead of time as the cranberry spread can cause the toast to become soggy after awhile.
[mpprecipe-recipe:51] Shop Now More Friendsgiving Recipes!
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Place eggs carefully in a pot and cover with filtered water. Place on medium high heat and wait until the water boils. Once it boils, count to 60 seconds and then remove pot from heat, cover and set a timer for 10 minutes.
Warm the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
Take your turkey breast and carefully cut along the side of the tenderloin, separating it from the breast. You don’t want to cut the tenderloin completely off the breast. Once tenderloin is separated, fold it back. Do this on both sides of the breast.
This ham is fully cooked and ready-to-serve. If you wish to heat the ham, the USDA recommends pre-cooked hams be reheated to an internal temperature of 140°F.