Cornbread Sausage Dressing with Apples and Pecans

From the kitchen of Santina Mullins Hale

5 cups crumbled white cornbread
5 cups crumbles white biscuits
1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped celery
2 cups chopped granny smith apples, unpeeled
1 cup coarsely chopped pecans
2 teaspoons sage
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 cup chopped parsley
4 cups chicken broth

Make 1 recipe Southern Cornbread from Martha White self-rising corn meal mix package and 1 recipe basic biscuits from Martha White self-rising flour package. Preheat oven to 325 degrees. Grease a 13 x 19 x 2 baking dish. Cook sausage, onion and celery in skillet until browned. In large bowl, combine sausage and vegetable mixture with remaining ingredients. Stir gently. Spoon into baking dish. Bake 45-50 minutes or until golden brown.