Kamala's Southern Cornbread Sausage Dressing

Preheat the oven to 350°F and grease a standard 9" x 13" casserole pan.
Use your hands to break the cornbread into chunks and crumbles, and place in a large mixing bowl.
PRO TIP: The cornbread will break apart a little more when mixed with the other ingredients, so don't make the crumbles too small.
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking the sausage into pieces with your spoon or spatula. Cook, stirring frequently, until browned and cooked through.
PRO TIP: The easiest way to remove sausage from its casings is the slice each link horizontally with a serrated knife (as you would split a hotdog). The sausage will come out easily.
Drain the crumbled, cooked sausage on a paper towel-lined plate, and discard about half of the cooking grease.
PRO TIP: Never pour grease or fat from meat into the sink. It will congeal in your pipes! Instead, pour into a heat-proof bowl or jar and let cool until solid. Then discard.
Return the skillet to the stove. Cook the onion, apples, and celery over medium heat until the onions are translucent and the celery and apples are lightly softened.
Add the sausage, celery/apple/onion mixture, chicken broth, melted butter, herbs, salt, and pepper into the large mixing bowl with the crumbled cornbread. Mix just until fully combined. Taste for seasoning.
Pour the cornbread dressing mixture into the casserole pan and bake, uncovered, for around 45 minutes, or until golden brown. Serve warm.