I’m not going to tell you that this is a traditional dish from Umbria; it’s not. But it is a traditional dish in my family. And family is what tradition is all about, isn’t it?
Recipe information
Yield
6 side-course servings
Ingredients
Preparation
Step 1
Preheat the oven to 400 degrees F. In a medium pot, cook the apples, onion, oil, and 1 tablespoon of the butter over medium-low heat until the apples soften, about 10 minutes. Add the cranberries and wine and simmer until the wine evaporates and the cranberries are tender, about 5 minutes. Stir in the salt and pepper. Let cool.
Step 2
In a large, heavy sauté pan, cook the sausages over medium-high heat until browned and cooked through, breaking them up with a wooden spoon, about 8 minutes. Lightly coat an 8 1/2-inch square baking dish with 1/2 tablespoon of butter. In a medium bowl, combine the apple mixture, sausage, chestnuts, and cornbread. Gently stir in the broth and 3/4 cup of the Parmesan. Season with salt and pepper. Transfer to the baking dish and sprinkle with 1/4 cup of Parmesan. Bake until the top is golden brown and the stuffing is heated through, about 45 minutes.
