Preheat oven to 325 degrees. Caot a 9 by 13 baking pan with olive oil cooking spray.

In a skilleet on medium heat, cook the sausge until browned.

Add apple, onion and celery and cok for another 10 minutes.

Season the mixture with salt, pepper, parsely and optional red pepper flakes.

Add the dried overnight cornbread cubes.

Bring broth to a simmer in a saucepan than pour over the stuffing mixture.

Toss mixture well until it seems moist but not wet. If needed another ½ cup of chicken broth can be used.

Cover with foil and bake for 25 minutes until heated through.

Remove foil and bake another 5 minutes to brown on top.

Enjoy!