1 (13 x 9-inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb stuffing mix
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter or margarine
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apple
3 eggs
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Butter a 3-quart casserole dish.

In a large bowl combine the cornbread, stuffing mix, parsley, salt and ginger.

In a heavy saucepan melt the butter and saut