1. Preheat oven to 350°F (175°C).

2. Spread crumbled cornbread on a baking sheet and toast for 10–15 minutes until dry and lightly golden.

3. Heat olive oil in a large skillet over medium heat; cook sausage until browned, 7–9 minutes, then drain, reserving 1 tablespoon fat.

4. Add onion and celery to skillet; sauté for 4–5 minutes until softened. Add apple if using and cook 1 minute more.

5. Stir in sage, thyme, and parsley for 1 minute to release aroma.

6. In a large bowl, combine toasted cornbread, sausage, vegetables, and pecans. Pour melted butter over mixture and toss gently.

7. Whisk chicken broth and beaten eggs; gradually fold into cornbread mix until moist but not soggy.

8. Transfer mixture to a greased 9×13-inch baking dish; cover loosely with foil.

9. Bake covered for 25 minutes, then remove foil and bake 15–20 minutes more until top is golden and crisp.

10. Let rest 10 minutes before serving.