Preheat Wolf oven in BAKE at 350° F (177°C). In 12-inch sauté pan over medium high heat add oil. Sauté onions, celery and apples about 10 minutes or until soft, stirring occasionally. Add chicken broth and heat about 3 minutes or until warm.
Meanwhile, mix cornbread, sage, salt and pepper in a large bowl. Pour onion broth mixture over corn bread and gently stir to combine. Spread this mixture into a well buttered 2 1/2-quart baking dish. Dot the top with butter and place in center of oven for 1 hour or until golden brown on top. Serve warm.
To Make Ahead:
Follow the above directions until the stuffing is spread into baking dish. Cover tightly and refrigerate overnight. When ready to serve, preheat Wolf oven in ROAST at 400°F (204°C) and roast uncovered for 1 hour. Cover with lid or foil and continue to roast for 30 minutes more. Serve or keep warm until ready to serve.