Sausage Stuffing

• 1 Medium green apples 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 tablespoon Extra-virgin olive oil
• 3 tablespoon Unsalted butter
• 1/4 cup Dry white wine
• 6 ounce Dried cranberries
• 1 teaspoon Salt
• 1 teaspoon Freshly ground black pepper
• 1 pound Sweet Italian turkey sausage, meat removed from casing
• 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
• 1 pinch Red pepper flakes
• 1 cup Chicken stock
• 1 cup Freshly grated Parmesan

1. Preheat oven to 400 degrees F
2. In a medium saute 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.
3. In a large saute 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.
4. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
5. 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, 30 minutes to 45 minutes

green apples, red apple, onion, extravirgin olive oil, butter, white wine, cranberries, salt, freshly ground black pepper, sausage, bread, red pepper, chicken stock, freshly grated parmesan

Taken from www.epicurious.com/recipes/member/views/sausage-stuffing-583a5396e5ba7cdd0eb881d4 (may not work)