Preheat oven to 400 degrees.
Mix cornbread, milk and eggs and bake according to the package.
Cook sausage in a skillet. Remove from pan and slice.
Remove cornbread from oven and cut into small squares and arrange on a baking sheet.
Cut sour dough bread into cubes and arrange on a baking sheet.
Bake bread for 8 minutes or until toasted.
Reduce oven to 350 degrees
Melt butter in a large skillet over medium heat.
Add celery, onions, apples and brown sugar. Cook for 2-3 minutes until brown.
Add wine and cook 2-3 more minutes.
Add thyme, parsley, sage, rosemary, salt, pepper and chicken broth. Stir until fully heated.
Add bread and sausage to a large bowl and pour the skillet mixture over it all.
Gently toss and add more broth if it seems too dry.
Transfer your dressing mix into a baking dish.
Bake uncovered for 20 minutes or until the top is crispy.