Aunt Raffys Turkey Stuffing

• 1 medium Granny Smith apple, cored and cut into 1-inch cubes
• 1 medium Red Delicious apple, cored and cut into 1-inch cubes
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons unsalted butter
• 1 (6-ounce) bag dried cranberries
• 1/4 cup dry white wine
• 1 1/2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 pound sweet Italian turkey sausages, casings removed
• 1 (7.25-ounce) jar steamed whole chestnuts, coarsely chopped
• 8 ounces day-old cornbread or bread, cut into 1-inch cubes
• 1 cup canned chicken broth
• 1 cup freshly grated Parmesan cheese

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.
2. Add the cranberries and wine and simmer until the wine evaporates and the cranberries are tender, about 5 minutes.
3. Stir in the salt and pepper.
4. Let cool.
5. 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.
6. Lightly coat an 8 1/2-inch square baking dish with 1/2 tablespoon of butter.
7. In a medium bowl, combine the apple mixture, sausage, chestnuts, and cornbread.
8. Gently stir in the broth and 3/4 cup of the Parmesan.
9. Season with salt and pepper.
10. Transfer to the baking dish and sprinkle with 1/4 cup of Parmesan.
11. Bake until the top is golden brown and the stuffing is heated through, about 45 minutes.

apple, red delicious apple, onion, vegetable oil, unsalted butter, cranberries, white wine, salt, freshly ground black pepper, turkey sausages, chestnuts, bread, chicken broth, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/aunt-raffy-s-turkey-stuffing-376725 (may not work)