Brown a pound of sweet bulk sausage.
Brown a chopped onion and a chopped tart apple in some butter, mix all together with crumbled homemade 8" x 8" cornbread and some chopped fresh parsley.
Season with sage, thyme, salt and pepper. Add one cup or so of chopped pecans, then toss with enough melted butter and chicken broth to moisten.
I've left the proportions of the herbs and seasonings up to you. Mix a bit, taste a bit, adjust a bit.