Prepare all ingredients and butter-grease a casserole dish.
In a medium saucepan, melt butter, then stir in crushed garlic to brown.
Stir in chopped mushroom, apple and celery to saute till soften a bit.
Pour in chicken broth, bring to boil, then remove from heat.
In a separate container, beat eggs and chopped parsley together.
Add bread cubes and cornbread to the eggs and combine well.
Mix in the sauteed mushroom and celery stock.
Combine well and level everything onto the buttered casserole dish.
Bake at 350F for 20-30 minutes, uncover for a crispier topping.