If you have not already dried out the cornbread, crumble it onto a large sheet pan and let it sit uncovered at room temperature for several hours or overnight. You can also spread it on a pan and put it in a 250-degree oven for 20 minutes to speed things up. The drier the cornbread, the better it absorbs the broth without turning to mush.

Preheat your oven to 350 degrees F and butter a 9x13 inch baking dish.

Set a large skillet over medium-high heat. Add the bulk sausage and cook, breaking it apart with a spoon, for 7 to 8 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving the drippings in the skillet.

Reduce the heat to medium and add the butter to the skillet with the drippings. Once it melts, add the onion and celery. Cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic, sage, and thyme and cook for 1 more minute until fragrant. Scrape everything into the bowl with the sausage.

Add the crumbled cornbread to the bowl and toss gently to combine everything. In a separate small bowl or measuring cup, whisk together the warm chicken broth and the beaten eggs. Pour this mixture over the cornbread and stir until the bread is evenly moistened. It should look wet but not soupy. If it seems dry, add another splash of broth.

Taste the mixture before it bakes. This is your last chance to adjust salt. Remember that the sausage and broth both carry sodium, so add only a small pinch if needed and a generous amount of black pepper.

Spread the stuffing evenly into the prepared baking dish and cover tightly with foil. Bake for 30 minutes, then remove the foil and bake for another 15 minutes until the top is lightly golden and the center is set. A toothpick inserted in the middle should come out dry. Let it rest for 5 minutes before serving.