1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray. This helps the stuffing crisp up nicely without sticking.
2. In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary, but leave a little for flavor.
3. Add the diced onion and celery to the skillet with the sausage. Sauté for 5-7 minutes until the vegetables are softened and translucent. Stir in minced garlic and cook for another minute until fragrant.
4. Transfer the sausage-vegetable mixture to a large mixing bowl. Add the crumbled cornbread, dried sage, thyme, black pepper, and salt. Mix gently to combine.
5. In a separate bowl, whisk together the chicken broth, beaten eggs, and melted butter. Pour this mixture over the cornbread and sausage mixture. Use a spatula to toss everything together until the cornbread is evenly moistened but not soggy. If it feels too dry, add a splash more broth.
6. Fold in fresh parsley if using, for a pop of color and freshness.
7. Pour the stuffing mixture into the prepared baking dish, spreading it out evenly. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crisp around the edges. You’ll know it’s done when the stuffing holds together but is still moist inside.
9. Let the stuffing rest for 5 minutes before serving. This helps it set and makes scooping easier.

Here’s a little tip from my college days hosting those Wednesday dinners: if you want crispier bits, bake uncovered for longer, keeping a close eye so it doesn’t dry out. Also, using day-old cornbread gives the stuffing a better texture, so keep that in mind if you’re prepping ahead.