In a large skillet over medium high heat, melt butter. Once butter is melted add in the diced Onions and Celery, cooking for 8 - 10 minutes or until Onions are translucent.

Add in the diced Apple and cook until just softening, about 2 - 3 minutes. Season with the Thyme, Sage and Parsley, Salt and Pepper. Remove from heat and set aside.

In a large bowl, mix together the crumbled Cornbread and Bread crumbs. Add the Onion mixture and whisked Eggs mixing well.

Stir in 1 cup of the Chicken Stock, mix until well combined. If needed, add 1/4 cup of Stock until moist and desired consistency (no more than 2 cups in total).

Transfer Cornbread Dressing to oven proof dish(s) and bake in pre-heated 350°F for 20 minutes covered with foil, remove foil and continue to bake an additional 20 - 25 minutes or until golden brown.

Enjoy.