Sausage Cornbread Dressing

×13″ pan of regular or Sweet Cornbread (can be made a few days ahead of time and left to dry out on the counter)

Italian sausage (sweet or spicy; I use sweet so I can control the heat)

medium onions, finely chopped

stalks celery, finely chopped

large Granny Smith apple, peeled, cored, and finely chopped

chicken broth

melted salted butter

Sage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)

Rosemary (1/2 teaspoon dry or  1 teaspoon fresh chopped rosemary leaves)

Thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems)

chopped fresh parsley

kosher salt (plus more if necessary)

Tabasco sauce