Prepare the Oven and Pan: • Heat oven to 375°F and grease and flour a 9x13-inch baking dish.

Sauté: • Place a large skillet over medium heat. Add the sausage and cook, breaking up and stirring, until it is no longer pink. Remove the sausage and set aside, and pour off any excess drippings in the pan. • Add the butter, chopped apple, onion, celery, and green onion to the pan. Cook until the onion is translucent. Add the green onion and cook 1 minute longer.

Combine: • In a large bowl, combine the crumbled cornbread and bread pieces. Toss with the sage, thyme, marjoram, and parsley. Stir the onion mixture and cooked sausage into the bread and herb mixture.•  Add 1 1/2 cups chicken broth and gently stir. Add more chicken broth as needed to achieve a moist mixture. Taste and add salt and pepper, as needed.

Bake: • Spoon the mixture into the prepared pan and spread it evenly. Cover the pan tightly with foil and bake for 40 minutes. Remove the foil and continue cooking for about 10 minutes.

Serve: • Transfer the cornbread sausage dressing to a serving bowl and enjoy.