Joe Cicala's Sausage and Polenta Stuffing

Serves 10-12 people

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¼ cup extra virgin olive oil

2 pounds of sweet Italian sausage, casing removed, and meat crumbled

Any remaining pan drippings from the roasted turkey

1 cup finely chopped celery

1 cup finely chopped carrots

2 cup finely chopped onion

2 Granny Smith apples, peeled, cored, diced small

6 sage leaves, chopped

2 bay leaves

6 cups water

6 cups turkey or chicken stock

3 cup of Bramata brand polenta (not instant)

½ stick of unsalted butter, diced

1½ cups grated Parmigiano-Reggiano

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1. In a large pot over medium heat, add the olive oil and sausage. Cook over medium-high heat until the sausage is brown on all sides and well crumbled. Add the celery, carrots, onion, and apples.

2. Cook over medium heat until the vegetables are soft and the onions are translucent. Add the sage and bay leaves, and stir.

3. Add the water, stock, and pan drippings to the pot, and bring to a simmer. Stir in the polenta gradually, and cook over low heat, stirring occasionally, until the polenta is thick, about 45 minutes.

4. Stir in the butter and cheese. Check for seasoning, and add salt and pepper if necessary.

5. Transfer the polenta to a baking dish, and bake in a 375-degree oven for 20-30 minutes, or until the top begins to brown slightly. Remove from oven and serve.

- From chef Joe Cicala of Le Virtù and Brigantessa

Per serving (based on 12): 552 calories; 24 grams protein; 39 grams carbohydrates; 5 grams sugar; 33 grams fat; 82 milligrams cholesterol; 1,100 milligrams sodium; 3 grams dietary fiber.EndText