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1) Preheat the oven to 350 degrees F.
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2) In a large saute pan, squeeze the sausage from it's casing and cook over medium heat.
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3) Cook the sausage, breaking it up as it cooks, until it is browned and cooked through.
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4) Remove the sausage from the pan and put it in a large mixing bowl, keeping the fat in the pan.
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5) Add 2 Tablespoons of butter to the pan over medium heat.
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6) Add the onion, sprinkle with a little salt and cook until softened.
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7) Add 1/2 cup wine and 1 cup chicken broth, simmer the onions until most of the liquid has cooked off.
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8 ) Pour the onions into the large bowl with the sausage.
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9) Add the mushrooms.
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10) Add the walnuts and the cranberries.
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11) Add the celery, carrots, apple and fresh herbs.
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12) Add the bread chunks.
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13) Pour the 1/2 cup melted butter over the bread.
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14) In a small bowl, whisk together the egg and the remaining wine.
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15) Pour it over the bread and mix everything together. Season with salt and pepper.
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16) Pour into a large roasting pan and smush everything down.
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17) Pour the rest of the chicken stock over the stuffing.
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18) Bake the stuffing for about an hour, until it is piping hot and the top is crusty.
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19) Spoon out and enjoy!
