Turkey Sausage and Chestnut Stuffing

Recipe courtesy of N&V0514

• 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 (I left this out last year and it was fine)
• 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

Preheat oven to 400 degrees F.

In a medium sauté 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 sauté 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 (optional), 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.