Preparation

• Gather all your ingredients. Prepare the cornbread according to package instructions, allowing it to cool completely. Once cooled, crumble it into a large mixing bowl.
• In a skillet over medium heat, cook the ground sausage until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
• Using the same skillet, add chopped onions, celery, and minced garlic. Sauté for about 3-5 minutes, or until the vegetables have softened and become fragrant.
• In the bowl with the crumbled cornbread, mix in the cooked sausage and sautéed vegetables. Stir until evenly combined.
• Pour in the chicken broth and beaten eggs. Use a spatula to mix everything thoroughly, ensuring the cornbread is moistened but not too mushy. Add salt, pepper, and fresh herbs to taste.
• Transfer the stuffing mixture into a greased baking dish, spreading it evenly with a spatula.
• Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the top is golden brown and crispy.
• Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving.
• Serve warm, scooping generous portions onto plates or serving directly from the dish at the table.