Bread stuffing with turkey sausage and chestnuts (side dish)

Ingredients:

• 1 medium green apple, cut into 2.5cm cubes, core removed
• 1 medium red apple, cut into 2.5cm cubes, core removed
• 1 medium onion, diced into 1cm cubes.
• 2 tbsp. l. olive oil
• 1 tbsp unsalted butter + 2 tbsp cubed butter
• 1/4 cup dry white wine
• 1 package (170 g) of dried cranberries
• 0.5 tbsp salt
• 1 teaspoon freshly ground black pepper
• 450 g raw sweet Italian turkey sausage, casings removed
• 1 can (220g) canned steamed whole chestnuts, coarsely chopped
• 220 g of yesterday's corn or white bread, cut into 1 cm cubes.
• A pinch of red pepper flakes
• 1 cup canned chicken broth
• 1 tbsp. freshly grated parmesan

Preparation:

1. Preheat oven to 200°C.
2. In a medium skillet, place the apples, onion, and 1 tablespoon of olive oil and cook over medium-low heat for 10 minutes until softened. Add the wine, cranberries, salt, and black pepper and simmer for 5 minutes. Remove from heat and let cool.
3. In a large skillet over medium heat, heat 1 tablespoon olive oil, add the sausage meat, break it up with a wooden spoon, and cook until cooked through, about 8-10 minutes.
4. In a medium bowl, combine the fruit and onion mixture, sausage, chestnuts, cornbread, and red pepper flakes. Distribute all ingredients evenly.
5. Add chicken broth and 3/4 cup Parmesan. Carefully transfer to an 8x8x4 inch glass Pyrex baking dish and sprinkle with the remaining Parmesan. Top with pats of butter.
6. Place on the middle rack of the oven and bake until the top of the bread filling is golden brown, 45 minutes to 1 hour.