Add in a large skillet. The apples, celery, onion, butter, poultry seasoning, sage. Pecans and cranberries optional. Cook over med. Heat. Until Soft. Stiring every once in a while.
While skillet is cooking over med. heat. Crumble cornbread into a larger baking dish.
Add cream of mushroom soup to cornbread and stir.
Add mixture in skillet to cornbread and mushroom soup. Then mix well. Taste if you want more seasonings add them at this time. Add chicken broth a little at a time and mix very well. Until you get the moisture you desire.
Put into oven and cook for 20 to 30 minutes. Take out and is ready to serve.