For the cornbread

1. Preheat the oven to 375°and lightly grease or spray a 9-inch skillet or 9×13 baking dish.
2. In a large bowl, add all of the ingredients and stir everything together until completely mixed.
3. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until the cornbread is slightly golden on top. Let the cornbread cool completely overnight before using it in the dressing.

Making the dressing

1. Preheat the oven to 350°. Crumble the cornbread into a large bowl and add in the cubed butter, ground sage seasoning, poultry seasoning, and cubed stuffing mix, and set aside. The texture of the cornbread should be very fine and almost sandy-like. Do not stir.
2. In a large skillet over medium heat, heat the olive oil and sauté the diced celery, onions, and peppers until tender and fragrant. Once they’re tender, add them to the cornbread, but do not stir.
3. Cook the ground sausage in the same skillet and chop it into small pieces. Cook thoroughly, then add it to the dry cornbread mixture and gently mix.
4. In a medium pot, warm the broth and cream of chicken over medium heat, continuously whisking until the broth and cream of chicken are combined and free of lumps. It should be smooth.
5. Pour the liquid mixture onto the dry cornbread mixture and mix everything with a large wooden spoon, or you can use your hands. Be sure to incorporate any ingredients hiding at the bottom of the bowl.
6. Pour the dressing into a 9 x 13 baking dish and bake for 30-35 minutes until the top is golden brown and firm.