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1
Preheat oven to 400 degrees F.
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2
Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
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3
Over medium low heat, saute the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
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4
Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
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5
In a large bowl combine the sauteed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
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6
Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
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7
Sprinkle over the remaining Parmesan, and dot with the butter pieces.
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8
Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.
