6 cups fresh cornbread cubes
1 tablespoon olive oil
1 onion, diced finely
1 cup chopped celery
2 medium Granny Smith Apples, peeled and diced
1/2 cup chopped walnuts
1/2 cup minced fresh parsley
1 1/2 teaspoons dried ground sage
1 1/2 teaspoons dried thyme
1-1/2 cups low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°F.
Spread cornbread cubes on a cookie sheet and toast in oven for 8-10 minutes until lightly browned. Remove from oven and pour into a large mixing bowl.
Heat olive oil in a large skillet over medium high heat. Add onion and celery to skillet, stirring until onion is translucent, about 8 minutes. Add apples to skillet and cook another 5 minutes. Remove from heat and pour over cornbread cubes. Add remaining ingredients to mixing bowl, tossing well.
Spoon into a 9 x 13" baking pan coated with cooking spray. Bake, covered with foil, for 20 minutes. Remove foil and bake 10 more minutes or until browned on top.