Start off by preheating your oven to 400 degrees F.
Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a medium saute pan on a low heat setting. Add your apples and onion to the pan, and saute for about 10 minutes.
Next, take a sip of your white wine ;) and then add the rest of the white wine and cranberries to the pan. Salt and pepper to taste. Simmer for about 5 more minutes. Stir gently a few times to keep mixture from sticking to the pan.
After 5 minutes, remove the pan from the heat. Leave the mixture in the pan, and allow to cool.
In another larger saute pan, heat 1 tablespoon of canola oil over medium heat, and add your Pederson’s Italian Ground Sausage. Break up the sausage, and brown meat until it is cooked thoroughly.
Remove your cooled apple and cranberry mixture from the saute pan, and add to a large bowl. Add your browned sausage, chestnuts, ½ cup of Parmesan cheese, and cornbread to the bowl, and combine all ingredients by folding with your hands. Pour your chicken stock over the mixture and then transfer the mixture from the bowl to a glass baking dish. Top with ½ cup of parmesan, and drizzle 2 tablespoons of melted butter over the top.
Bake for 40-45 minutes or until the Parmesan becomes a soft golden brown.