Preheat oven to 400 degrees F.
In a medium saute 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 saute 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, 45 minutes to 1 hour.