Everyday Italian_ 125 Simple and Delicious Recipes Part 37

Everyday Italian_ 125 Simple and Delicious Recipes Part 37

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medium Red Delicious apple, cored and cut into 1-inch cubes medium Red Delicious apple, cored and cut into 1-inch cubes

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medium onion, chopped medium onion, chopped

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tablespoon vegetable oil tablespoon vegetable oil 1.

tablespoons unsalted b.u.t.ter tablespoons unsalted b.u.t.ter

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(6-ounce) bag dried cranberries (6-ounce) bag dried cranberries .

cup dry white wine cup dry white wine 1.

teaspoons salt, plus more to taste teaspoons salt, plus more to taste

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teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

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pound sweet Italian turkey sausages, casings removed pound sweet Italian turkey sausages, casings removed

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(7.25-ounce) jar steamed whole chestnuts, coa.r.s.ely chopped (7.25-ounce) jar steamed whole chestnuts, coa.r.s.ely chopped

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ounces day-old cornbread or bread, cut into 1-inch cubes ounces day-old cornbread or bread, cut into 1-inch cubes

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cup canned chicken broth cup canned chicken broth

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cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese

Preheat the Oven to 400 degrees F. In a medium pot, cook the apples, onion, oil, and 1 tablespoon of the b.u.t.ter 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. to 400 degrees F. In a medium pot, cook the apples, onion, oil, and 1 tablespoon of the b.u.t.ter 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.

In a large, heavy saute 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-inch square baking dish with tablespoon of b.u.t.ter. In a medium bowl, combine the apple mixture, sausage, chestnuts, and cornbread. Gently stir in the broth and cup of the Parmesan. Season with salt and pepper. Transfer to the baking dish and sprinkle with cup of Parmesan. Bake until the top is golden brown and the stuffing is heated through, about 45 minutes.

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Everyday STEWS AND SAUCES.

Something wonderfully fragrant is bubbling away in the oven, infusing your home with the inviting aromas of tomato, garlic, and onion; these are the dishes that take you back to Grandma's Sunday suppers. But while Grandma may have slaved all day, you don't have to. In the following recipes, I've streamlined the traditional long-simmered stews and sauced entrees to help get you out of the kitchen, and dinner onto the table, on an Everyday Italian Everyday Italian timetable. So invite Grandma over and return the favor after all these years. timetable. So invite Grandma over and return the favor after all these years.

CHICKEN SPEZZATINO.

Italian stews are called spezzatini spezzatini because the meat is cut into pieces; because the meat is cut into pieces; spezzare spezzare means "to cut up" or "break up." This is the prototypical one-pot meal: Throw all the ingredients into a pot, and you have a great dinner. means "to cut up" or "break up." This is the prototypical one-pot meal: Throw all the ingredients into a pot, and you have a great dinner.

4 TO 6 MAIN-COURSE SERVINGS.

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tablespoons olive oil tablespoons olive oil

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celery stalks, cut into bite-size pieces celery stalks, cut into bite-size pieces

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carrot, peeled and cut into bite-size pieces carrot, peeled and cut into bite-size pieces

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small onion, chopped small onion, chopped

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teaspoon salt, plus more to taste teaspoon salt, plus more to taste

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teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste