Sausage, apple and cornbread stuffing

¾-1 lb. Italian sausage
3 Tbsp. butter, divided
1 Tbsp. olive oil
1 med. red apple, diced
1 med. green apple, diced
1 med. onion, diced
6 oz. fresh cranberries, whole
¼ c. white wine or apple cider
½ - 1 c. chopped pecans or slivered almonds
½ (or more) 8x8 pan cornbread, day old
1 c. shredded parmesan
1 c. chicken stock
¼ tsp. crushed red pepper
salt and pepper to taste

Sauté the Italian sausage in a 10” skillet. Move browned sausage to a large bowl. Add 1 Tbsp. butter and oil to the remaining sausage grease in the skillet. Sauté the onion and apples for about 10 minutes. Add the cranberries and wine, partially lid the pan, and sauté until the cranberries pop. Move to the bowl with the sausage and let cool. Add chopped pecans or almonds. Break up cornbread into 1” cubes---it will break up more as you mix the stuffing. Add about ¾ c. parmesan, and season with salt, pepper and crushed red pepper. Mix in enough stock to bind it together. Pour into a 2 quart casserole. Top with the remaining 2 Tbsp. butter and the remaining ¼ c. parmesan. Bake at 400 for 45 minutes. (This recipe is very flexible. It can also be prepared in a crockpot or in a lower temperature oven.)