Ingredients
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
Preparation
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, 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, 30 minutes to 45 minutes
